Bacteriology of butter I. Influence of the distribution of the non-fatty constituents on the changes in bacterial content during holding

dc.contributor.author Hammer, B. W.
dc.contributor.author Hussong, R. V.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T12:03:48.000
dc.date.accessioned 2020-06-30T06:56:42Z
dc.date.available 2020-06-30T06:56:42Z
dc.date.embargo 2017-05-24
dc.date.issued 2017-05-24
dc.description.abstract <p>1. Unsalted butter held at 21°C. showed a rapid increase in the number of bacteria it contained, whether it was held in the normal physical condition or with the serum largely separated. In general, the multiplication of bacteria was much more rapid when the serum was separated than when it was not.</p> <p>2. Unsalted butter held at 7°C. also showed an increase in the number of bacteria contained, whether it was held in the normal physical condition or with the serum largely separated, but the increase was much less rapid than at 21°C. The multiplication was, in general, considerably more rapid when the serum was separated than when it was not.</p> <p>3. Salted butter held at 21°C. tended to decrease in bacterial content, whether it was held in the normal physical condition or with the serum largely separated. In general, it appeared that the separation of the serum increased the rate of destruction of the organisms.</p> <p>4. Salted butter held at 7°C. also tended to decrease in bacterial content, whether it was held in the normal physical condition or with the serum largely separated. At this temperature there was less of a tendency for the separation of the serum to increase the rate of destruction of the organisms than at 21°C.</p>
dc.identifier archive/lib.dr.iastate.edu/researchbulletin/vol11/iss134/1/
dc.identifier.articleid 1146
dc.identifier.contextkey 10206179
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol11/iss134/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/62441
dc.source.bitstream archive/lib.dr.iastate.edu/researchbulletin/vol11/iss134/1/AgriculturalResearchBulletin_v011_b134.pdf|||Fri Jan 14 17:40:12 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Bacteriology of butter I. Influence of the distribution of the non-fatty constituents on the changes in bacterial content during holding
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 389edd3f-400e-4212-b408-1e69e24cc828
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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