Cut Bank pioneer press. [volume] (Cut Bank, Mont.) 1909-current, 1915-03-12
How to Prevent Mould in Butter.

The important losses in butter
through the growth of mold upon the
tub lining, wrapper, or in the butter
itself, which Injuries the STABILITY of
the product, have led the United States
department of agriculture to investi-
gate this subject. Mold in butter is
usually found in three forms. "a Or
ange-yellow areas with some growth
of mycelium under the surface. (2)
Smudge or dirty green area, either en-
tirely inside the butter or with some
surface growth. (3) Green-surface
colonies, either upon the butter, caus-
ing decomposition, or upon the con-
tainer or wrappings which will injure
the appearance of the butter.
Experiments in producing molds ar
tifically in samples of butter indicate
that a growth of mold in or about but
ter is favored by excessive curd, by
'leaky" butter or by wet surfaces, wet
wrappings or highly moist air. If but
ter molds readily it is an indication of
insufficient sailing, as salt up to 2.5
to 3 per cent is sufficient to prevent
mold or reduce it to a negligible
amount. The growth of molds more
over, is largely reduced by keeping
the butter at low temperatures. I'M
proper storage temperatures, accom-
panied rs they frequently are with
moist conditions, are favorable to
mold butter. Unsalted butter is more
subject to deterioration from micro
organisms than sailed butter. Sue
cessful storage of such butter is there
fore dependent upon scrupulously
clean, dry refrigeration. Cellars and
ice refrigeration rarely furnish condi-
tons which will prevent mold in un-
sailed or slightly sailed butter, al
though it may be delayed or reduced.
Butter properly made and normally
sailed Cup to 2.5 to 3 per cent, equiv
alent to the use of a IL to is per cent
brine) will not show mold under rea-
sonably careful handling.
Investigators in summarizing their
results emphasize the fact that we'll
washed butter is less subject to mold
than that with an excess of curd, but
the essential factor in molding seems
to be, water, not protein.
"Leaky' butter from which milky
water exudes and collects in the wrap
per or c~ontainer furnishes the best
condition for the beginning of mold
growth. From these wet areas colon
les may spread to the butter itself.
Mold, the Investigators find, will not
grow upon the surface of a piece of
butter exposed to air at ordinary hui
midities. The water in the butter is
not sufficiently available to the mold
to support the development of a col
ony unless evaporation is reduced by
a high-moisture content of the sur
rounding air. In closed packages, wet
or damp cellars, or carelessly packed
masses with cracks or assures in
which moisture collects, mold may
seriously injure the appearance of the
packages or actually induce greai
changes in the butter itself.
Green molds may damage normally
sailed butter if cracks and open space:
are left by bad packing. Other inves
tigators have found that paraffinins
the tubs or boxes prevents mold OF
the container and the liner by pre-
venting the escape of water which
would leave the air space necessary
for mold growth.
Very moderate sailing prevents the
appearance of the orange-yelloW
patches and the smudges. The green
molds affect normally sailed butter
only when it is held under conditions
of temperature or moisture that are
favorable to mold growth.