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228. Oxidation of the fat of butter during cold storage

Published online by Cambridge University Press:  01 June 2009

W. J. Wiley
W. J. Wiley
Affiliation:
From the Dairy Research Institute (N.Z.), Palmerston North
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Extract

The oxidation of the fat of butter during cold storage has been studied by measuring the fat-aldehyde value of the fat. A direct relationship was found between this value and the grade after storage.

It was found that acidity, starter organisms, salt and low-pasteurization temperatures each favour the oxidation. Neither diacetyl nor acetoin influence the oxidation.

The results indicate the presence in ripened pasteurized cream and in unripened raw cream of a fat-oxidizing enzyme which is most active at low pH values (about 5) and high salt concentrations.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 2 , May 1939 , pp. 300 - 309
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

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References

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