518. The problem of fishiness in butter
- 1 October 1953
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 20 (3) , 274-279
- https://doi.org/10.1017/s0022029900006920
Abstract
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.Keywords
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