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Storage of chilled milk in relation to butter quality

Published online by Cambridge University Press:  01 June 2009

A. K. R. McDowell
A. K. R. McDowell
Affiliation:
The Dairy Research Institute (N. Z.), Palmerston North, New Zealand
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Summary

Butter made from cream separated from milk accumulated in a refrigerated tank from morning and evening milkings for 3 days was compared with butter from similar milk unchilled and separated and pasteurized for churning daily.

When the milk was of good quality there was no difference in the butters either when fresh or after storage for 4 and 8 months.

When the milk was of poor quality the butter from the chilled milk was superior in flavour, both when fresh and after storage, to the butter from the unchilled milk. The defects in the butter from the unchilled milk were probably due to bacterial growth in the milk during the short period of holding of the unchilled milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 247 - 251
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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