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Diacetyl in Cold-Stored Butters

Published online by Cambridge University Press:  01 June 2009

C. R. Barnicoat
C. R. Barnicoat
Affiliation:
Dairy Research Institute (N.Z.), Department of Scientific and Industrial Research, Palmerston North, N.Z.
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Extract

1. Acetyl methyl carbinol and diacetyl are present in New Zealand butters made from slightly ripened cream.

2. Most of the carbinol + diacetyl found in such butters would appear to have been added with the starter to the cream, rather than developed during the customary mild ripening process.

3. Little change in the natural carbinol + diacetyl content of butter occurs during cold storage at 14—17° F. for more than 6 months.

4. Larger amounts of diacetyl (4 p.p.m.) added to butters made from cream with and without the use of starter, show considerable losses after several months' cold storage. The losses are of the same order, but, with the butters, made with starter, part of the diacetyl has merely been reduced toits precursor (carbinol) form.

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 3 , September 1935 , pp. 397 - 406
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

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