Cream ripening and its relation to butter flavors
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The object of the investigations reported in this thesis was to study a few of the factors affecting the quality of cream before it is churned, and the quality of the butter within a short duration of time after it is churned. Practical butter makers and market experts have attributed some of the undesirable flavors found in butter to the over development of the lactic acid fermentation and the common practice of holding cream for some time after it has soured. This, however, has been only an observation, and in order to secure more information on the question it was planned to study the problem experimentally.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.