OCR Text |
Show The Dairy Division of the Bureau of Animal Industry for the past three years has been making astudy of the changes which butter undergoes in storage, and especially the influence of acidity of cream on the keeping qualities. This was done to determine the best method of making butter for storage. The investigations have 'been carried on by Messrs. L. A. Rogers and C. E. Gray, and included the making mak-ing of experimental lots of butter by different methods and in different parts of the country. This butter was kept by different methods and in different dif-ferent parts of the country. This butter but-ter was kept in cold storage and was examined and scored at certain intervals, inter-vals, the scoring being done by men who had no previous knowledge of how, when, or where the butter was made, so that their conclusions were based strictly on the quality of the butter. A report of this work has just been issued as Bulletin 114 of the Bureau Bu-reau of Animal Industry. As a result of the investigations it was found that butter frequently undergoes un-dergoes marked changes even when stored at very low temperatures, and that these changes are more marked as the acidity of the cream from which the butter is' made is increased. No bacteria were found in the cream or the butter which could reasonably be expected to be the cause of the more rapid deterioration of the high-acid high-acid butter were not checked by heating the ripened cream, which shows that they were not brought by enzymes secreted with or in the cream and carried into the butter. The results also indicated that acid which develops normally in the cream by the action of certain bacteria, or which u added directly to the cream in the f m of pure acid, brings about or a 'its in bringing about a slow decomposition de-composition of one or more of the compounds of which butter is largely composed. What is regarded as of special importance im-portance is the fact that butter can be made commercially from sweet pasteurized pas-teurized cream without the addition of a starter. Fresh butter made this way has a flavor too mild to suit the average aver-age dealer, but it changes less in stor- . . age than butter made by the ordinary methods, and can be sold after stor age as high-grade butter. At the prcs-cnt prcs-cnt time there arc at least ten oream-crics oream-crics in the country making butter from sweet pasteurized cream without a starter, and many more with a starter start-er but without ripening. The statements state-ments in regard to butter from unrin-ened unrin-ened pasteurized cream do not hold for butter made from unpasteurized cream churched without ripening. Butter But-ter made in this way has pook keeping keep-ing quality. Butter for the United States navy is being made from sweet cream, and this plan, adopted last year, is giving satisfaction. A tub of sweet cream butter 14 months old on exhibition at the National Dairy Show last December, Decem-ber, had no storage or fishy flavor, and was pronounced a fine article. |