454. Bacteriological aspects of the reworking and blending of stored butter
- 1 February 1951
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 18 (3) , 291-295
- https://doi.org/10.1017/s0022029900006178
Abstract
1. The reworking of stored butter stimulates dormant bacteria into renewed growth and, since these are frequently taint-producing organisms, may hasten the deterioration of retail butter. 2. Blends of sweet cream and ripened cream (acid) butters may contain a greater variety of organisms than reworked samples of either type, and conditions may be created which are even more favourable for bacterial activity.Keywords
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