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454. Bacteriological aspects of the reworking and blending of stored butter

Published online by Cambridge University Press:  01 June 2009

E. R. Hiscox  and
A. G. House
E. R. Hiscox
Affiliation:
National Institute for Research in Dairying, University of Reading
A. G. House
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The reworking of stored butter stimulates dormant bacteria into renewed growth and, since these are frequently taint-producing organisms, may hasten the deterioration of retail butter.

2. Blends of sweet cream and ripened cream (acid) butters may contain a greater variety of organisms than reworked samples of either type, and conditions may be created which are even more favourable for bacterial activity.

Type
Original Articles
Information
Journal of Dairy Research , Volume 18 , Issue 3 , October 1951 , pp. 291 - 295
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

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References

REFERENCES

(1)Long, H. F. &Hammer, B. W. (1939). Res. Bull. la. agric. Exp. Sta. no. 263.Google Scholar