A Skunke-like Odor of Bacterial Origin in Butter

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Abstract
3 samples of high quality, unsalted butter from one plant developed a skunk-like odor on holding at 21CC to test the keeping qualities. When the defective butter was inoculated into pasteurized sweet cream and the cream churned, the defect was reproduced. The causative organism, Pseudomonas mephitica, was isolated and descr. On inoculating the pasteurized cream used for churning, the defect developed in unsalted butter made from cream having pH values from 5 to 7.5. Salt had an inhibitory effect on the production of the defect but thorough working of the salted butter was necessary to prevent its appearance. The skunk-like odor was produced in unsalted butter by inoculating small amounts of culture into water used to wash the butter.

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