Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-18T03:25:35.773Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Rogers, (1909). Circ. U.S. Bur. Anim. Ind. no. 146.Google Scholar
(2) Wiley, (1937). J. Court, sci. industr. Res. Aust. 10, 327.Google Scholar
(3) Hunziker, (1927). The Butter Industry, 2nd ed., p. 234.Google Scholar
(4) Schibstead, (1932). Industr. Engng Chem. Anal. ed. 4, 204.Google Scholar
(5) Lea, (1931). Proc. roy. Soc. B, 108, 175.Google Scholar
(6) Briggs, (1931). J. Dairy Res. 3, 66.Google Scholar
(7) Davies, (1937). Proc. Xlth Int. Dairy Conor. 2, 125.Google Scholar
(8) Barnicoat, (1937). J. Dairy Res. 8, 23.Google Scholar
(9) Ritter, (1937). Proc. Xlth Int. Dairy Congr. 2, 162.Google Scholar
(10) Kende, (1932). Milchw. Forsch. 13, 111.Google Scholar
(11) Lea, (1937). J. Soc. chem. Ind., Lond., 56, 376 T.Google Scholar
(12) Banks, (1938). J. Soc. chem. Ind., Lond., 57, 124.Google Scholar