Manufacture of butter for storage . , C E. The influence of acidity of cream on the flavor of butter. V. S. Depart-ment of Agriculture, Bureau of Animal Industry, Bulletin 114. Washington, 1909. 2 Rogers, L. A. Fishy flavor in butter. U. S. Department of Agriculture, Bureau of Animal Industry,Circular 146. W ashington, 1909. RELATION OF ACIDITY TO KEEPING QUALITY. 9 The relation of the acidity of the cream to the progressive changein flavor is illustrated by figure 1, which shows the scores of variouslots of experimental butter made from pasteurized cream, arranged inthe order of the acidity o
Manufacture of butter for storage . , C E. The influence of acidity of cream on the flavor of butter. V. S. Depart-ment of Agriculture, Bureau of Animal Industry, Bulletin 114. Washington, 1909. 2 Rogers, L. A. Fishy flavor in butter. U. S. Department of Agriculture, Bureau of Animal Industry,Circular 146. W ashington, 1909. RELATION OF ACIDITY TO KEEPING QUALITY. 9 The relation of the acidity of the cream to the progressive changein flavor is illustrated by figure 1, which shows the scores of variouslots of experimental butter made from pasteurized cream, arranged inthe order of the acidity of the cream at time of churning. Lot 19, inwhich no acidity is given, was made from overripe hand-separatorcream. In some cases two lots of butter with different acidities weremade from the same lot of cream. This was true of samples 13 and 14,15 and 16, 17 and 18, 21 and 22, 23 and 24, and 25 and 26. It will be noticed that the score of butter made from cream withan acidity below per cent ranged, with two exceptions, above Fig. 1.—Diagram showing relation of acidity of cream to keeping quality of butter. On the other hand, the score of the butter made from cream with thecustomary acidity was variable and usually below 90. This was espe-cially true of the samples stored at 20° F., which would be expectedto bring out more strongly the tendency of the butter to probable nature of the relation of acidity to change in flavor hasbeen discussed in previous bulletins of this bureau and need not betaken up here. It is evident, however, that to make butter of goodkeeping quality any treatment that increases the chemical instabilityof the product should be avoided. Butter of good quality can bemade from sweet pasteurized cream and the deteriorating influenceof the acid thus eliminated. 10 MANUFACTURE OF BUTTER FOR STORAGE. BUTTER FOR THE USE OF THE NAVY. Advantage has been taken by the Navy Department of the factjust stated, that department having found it exp
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1912
