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454. Bacteriological aspects of the reworking and blending of stored butter
Published online by Cambridge University Press: 01 June 2009
Extract
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.
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- Copyright © Proprietors of Journal of Dairy Research 1951
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