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Studies on the manufacture of sweet cream starter butter: I. Effect of cream-holding temperature

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall ,
J. A. Singleton  and
B. S. Le Heron
F. H. McDowall
Affiliation:
The Dairy Research Institute (N.Z.), palmerston North, New Zealand
J. A. Singleton
Affiliation:
The Dairy Research Institute (N.Z.), palmerston North, New Zealand
B. S. Le Heron
Affiliation:
The Dairy Research Institute (N.Z.), palmerston North, New Zealand
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Summary

Batches of cream inoculated with 1% of a culture of Streptococcus diacetilactis or of one or other of two mixed starters were held at different temperatures over the range 37–57°F before churning. Diacetyl and acetoin were estimated in the creams at churning and in the butters fresh and after storage.

The diacetyl production of all three starters in the cream increased with increase in temperature, although at the lower temperatures there was no indication of any rise in titratable acidity. At 52 and 57°F there was some rise in acidity during the holding period.

The butters were of good keeping quality. There was a small but definite reduction in the diacetyl content of the butters during storage, but the extent of the change was not related to the holding temperature of the creams.

It was concluded that if sweet cream starter butter is to be made with uniform intensity of flavour the proportion of starter added must be adjusted to counterbalance changes in the cream-holding temperature.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 1 , February 1960 , pp. 81 - 89
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

REFERENCES

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