Bacteriology of butter VII. Effect of reworking butter on growth of bacteria Long, H. Hammer, B.
dc.contributor.department Extension and Experiment Station Publications 2018-02-18T13:07:22.000 2020-06-30T06:57:40Z 2020-06-30T06:57:40Z 2017-06-02 2017-06-05
dc.description.abstract <p>1. With unsalted butter made from pasteurized cream inoculated with various organisms and held at approximately 10°0., reworking after several days had the following effects:</p> <p>a. The growth rates of bacteria frequently were increased.</p> <p>b. The time required for development of defects commonly was decreased.</p> <p>c. When butter culture was added to the cream, the pH values of the butter serum decreased more rapidly.</p> <p>d. When lipolytic organisms were added to the cream, the acidities of the fat increased more rapidly.</p> <p>2. The printing of butter in a type of equipment which subjected it to reworking tended to aggregate the moisture.</p> <p>3. The reworking of butter may accelerate various microbiological changes in the product. Distributing organisms to previously uninfected moisture droplets and providing a greater food supply for certain of the organisms in the butter by aggregating the moisture are apparently of importance in this connection.</p>
dc.identifier archive/
dc.identifier.articleid 1277
dc.identifier.contextkey 10244714
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol24/iss263/1
dc.source.bitstream archive/|||Fri Jan 14 17:40:50 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Bacteriology of butter VII. Effect of reworking butter on growth of bacteria
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication a20abbe6-ff46-4014-b218-24a0231a35f7
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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