Kenji Sasago

Influence of the Kind of Salts and Cream Ripening on Manufacture and Keeping Quality of Butter

Influence of the kind of salts on butter manufa cturing process and on the quality of the product was studied by using flake salt (FS), specially refined salt (SRS), and pharmacopoeial salt (PS), with a small combined churn (capacity 30lbs.). As a result, it was found that FS was more soluble than PS and had a tendency of distributing in butter more easily and uniformly during the working process. No difference was found, however, in salt distribution of finished products. The distribution of NaCl in SRS butter was similar to that in PS butter, but SRS butter tasted a little more salty than PS butter with the same salt concentration.The butter manufactured from the cream ripend to 0.3-0.35% acidity with mixed starter (Strepto coccus lactis: Leuconostoc citrovorum, 1:1) was superior in flavor to sweet cream butter. The resuIts of the TBA (thiobarbituric acid) reaction and flavor test showed no difference in fat oxidation between sour cream butter and sweet cream butter during storage for 14 weeks at 2°. Thus, it was not found at all that sour cream butter was inferior in keeping quality to sweet cream butter.