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518. The problem of fishiness in butter

Published online by Cambridge University Press:  01 June 2009

P. Munro  and
C. R. Barnicoat
P. Munro
Affiliation:
Biochemistry Department, Massey Agricultural College, Palmerston North, New Zealand
C. R. Barnicoat
Affiliation:
Biochemistry Department, Massey Agricultural College, Palmerston North, New Zealand
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Extract

Chemical factors reputed to promote fishiness in butter were studied. Attempts were made to reproduce fishiness in experimental churnings of butter by deliberately applying factors reputed to cause the defect, viz. low pH, high salt content, lack of pasteurization, traces of copper, borates—singly and in combination.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 3 , October 1953 , pp. 274 - 279
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

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