Year: 1921
Type: article
Abstract: In judging the fitness of cream for butter-making, the odor is generally considered as one of the most important factors.Van Slyke and Baker ~ observe that there is a characteristic flavor due, not to lactic acid, but to the presence of some volatile compound which appears in milk even before it begins to taste sour.In this study; the volatile acids and the "oxidizability value ''8 of cream and butter have been considered in their relation to the quality of cream and of the butter made from different grades of cream and the changes that take place during storage under different conditions.A method for determining the rancidity of fat and oils, is given by Issoglio, 4 who found that when the "oxidizabiHty value" is above 15, that the fat is rancid or that some other change has taken place.Brill and Parker, 4 working on cocoanut off, found that although some samples, which were undoubtedly rancid, gave a low oxidizability value, however, when this value was high, the oil was always rancid.Kerr ~ found results that, in the main, confirmed the standards set by Issoglio, but, observing that most of the oxidizable substances are soluble in water, preferred to wash the fat or oil with water and oxidize the washings rather than distil with steam.In order to measure the oxidizable substances produced by decomposition in cream and butter, the original sample, in Acknowledgment is hereby made to L.Jones, g.I. Palmore, Miss Scott, Miss Offutt and Miss Dean of this Bureau, for assistance in chemical analyses and to the Butter Experts of the Dairy Division of this Department for scoring the samples of butter.
Source: Journal of Dairy Science
Authors: L.W. Ferris, H.W. Redfield, W.R. North
Institution: United States Department of Agriculture
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2019554258