DOCSLIB.ORG

Some of the Factors Influencing the Growth of Molds in Butter Harold Macy Iowa State College

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Some of the Factors Influencing the Growth of Molds in Butter Harold Macy Iowa State College Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1929 Some of the factors influencing the growth of molds in butter Harold Macy Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Macy, Harold, "Some of the factors influencing the growth of molds in butter " (1929). Retrospective Theses and Dissertations. 14244. https://lib.dr.iastate.edu/rtd/14244 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the miaofilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. in the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Al.so, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections vwth small overiaps. ProQuest Information and Learning 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0600 NOTE TO USERS This reproduction is the best copy available. UTv/n scsis CP Tss PAC-TOHs ii.'PLUisciSG m: aso'sm 0? 2iOLI>£ in BUTTia 3y Harold Uiacj A !Eiesis Sabaitted to the Gradoate Pacolty for the Degree of DOCTOR OF PHILOSOPEI Hajor Sal)ject Dairy Bacteriology improved: Signature was redacted for privacy. In charge o^ &jor vovk Signature was redacted for privacy. H^d of Major' Departoieit Signature was redacted for privacy. Deaa of Graduate College lova State College 1929 UMl Number; DP14491 UMI UMI Microform DP14491 Copyright 2006 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. 60x1346 Ann Arbor, MI 48106-1346 lABLB OF COSTMTS Page Introdoction. l>3 Heriew of Literatare. 4-38 Factors Inflaenclag Qravth 5 Food Supply 6 Molstare, ..... 16 Atzaosphere 20 (Eecperatore 22 liiscellaneoas Chemical and Physical SaTironment 25 Species of 22olds Isolated, fron Battor. , . 35 Purpose of Study 39 Ilethod of Procedure 40-42 Species of Holds Used 40 liethods Saployed 41 Z5anner of Secording Hesolts 42 Szperiaental 45-147 A. Pood Sapply 44 1. Fats and Helated Substances 44 a. Fresh Batterfat 44 h. Old Batterfat 45 c. Batterfat froa Trashed Creaa. ... 47 d. Batterfat Washed with Alcohol. 51 e. Fresh Batterfat plos Water .... 53 f. Old Batterfat plos "ffater ..... 57 g. Alcohol-extracted Batterfat plos Water. ......... 57 h. 0.5;e Aoaeoas 3niil sion of Hilk Jiecithin. .......... 60 i. 0.^ Aqaeoos jSnolsiozi of Milk Leci'&.iii in 1.5^ Washed Agar .. 62' jm 1% Glycerol in 1.5;& Washed . 62 k. ITj Satyric Acid in 1.5^ Washed Agar 64 Page 1. Paloitic Acid in 1.5^ hashed &ear. 66 EX. Stearic Acid in 1.5^ TSaahed agar . 68 a. Oleic Acid in 1.5^ 'Sashed igar ... 71 Z. Proteins aid delated SoJ^stances. ...... 71 a. 1% Aqaeoas Solation of P^tone. .... 71 "b. Card Portion of Batter. ........ 75 c. 2>ialjzed Card froai Batter ....... 76 d. 'Bashicga fron Creaa 76 3. Carbohydrates and Belated Sobstances .... 78 a. 1^ Aqaeoas Solation of Lactose 78 1). 1^ Aqaeoas Solation.of Lactose in 1.5^ 7aslied .Agar. 80 c. l/a Lactic acid in 1.^ Vl^hed Agar. .. 83 d. IXLffasate froia Curd of Batter ..... 83 4. Mineral Salts. 87 a. Milk Ash. in 0.75^ Aqoeoos Solation.. 87 "b. iiiilk Ash in 0.75^ Aqaeoss Solation Seatralized with hydrochloric Acid . 89 5. Combinations of Tarioos foodstuffs SZ a. Scsalsion of Batterfat, Lecithin and l^ter. 92 13. Batterfat plas ]>ry Milk Ash 92 c. i^iztares of Batterfat, Milk Ash aod '^ater 94 d. Aqaeoas Solation of Lactose axid Peptone 97 e. Hiztore of iiactose and P^tone in 1.5^ hashed Agar 97 f. Sterile Unsalted Batter 99 B. Moistare. 103 1. Hoistore in Sa'bstrate 103 2. ^istare in Atoo^here 104 a. Effect of Hcuaiditj apon Growth of Holds on Uiisalted Batter 104 "b. isffect of Hamidily apon Growth of molds on Unsalted Batter Chtzmed froa Inoculated Cream. 106 C. Temperatare 107 1. Growth on iShey BrotJa. ............. 109 2. Growth on llhej igar 110 3. Gbrowth in Sweet Battensilk 112 4. Growth on Sterile Batter 115 5. Growth on Batter ^ade from Xnocolated Creaa. 117 I>. Atoosphere 121 1. 0rdlQaZ7 Air Supply 121 Page 2. Bedaced Mr Supply—Partial Tacaon 121 3. Partial RetroTOI. o£ Carbon Dioxide 122 4. SeaoTal of 0:^sea 124 £. Iliscellaneoas Chemical and Physical Factors 127 1. Salt 127 a. IQiey Broth, plus Salt 127 b. UShey plixs Salt 1^9 c. Sterile, Sveet BattezsdlJc plus Salt • . ISl d. Sterile, Soar Battermllk plos Salt. .. 1S3 e. Sterile Batter plus Salt. • 1S5 f. Sterile Batter plos Salt 159 g. Batter (I^e from Isocalated Cream} plos Salt. ...... 142 Piscassion of Sesolts. 148-170 A. ?ood Supply 148 3. I^oistore 159 C. Tes^eratore 162 D. Atoosx^ere. .... 163 S. Salt 165 F. Species of Molds. 168 Sasimaiy. .......... .171<.174 Acknovledgeneats 175 Bibliography ... ........ .176-191 SC3MB 0? !SHB 7kGT02S ISFUJISOJSG OHS GSO^ 0? MOLDS Ig jiU'Pl'Jiai IiraE03RJCTIC3ff xaarket value of "batter is deterained, in a large aeasare, "bj flavor and axoioa, bat the general e^pearance and ph/sicsJL stroctore also have considerable inflaence apon a critical and. discriminating buyer. CQae of the nost disturbing defects of market batter is dae to the growth of nolds iiiiich piodace discolored areas on the surface of the butter, wrapper or packing, often sufficiently serious to cause the rejection of sucix batter by the dealers. On the other hand, the laold growth may be such that there are no marked, visible signs of molding to oar the appearance of the batter bat quite enoa<^ to bring about decided, deleterious changes in the flavor and arona. 1!he dis­ coloration of the batter due to the growth of laolds is always a aerioas matter in itself, bat when the flavor and aroma may be affected sim- oltaneoosly, or even independently, as they are by the development of certain molds, the situation assumes veiy serious proportions. As a ^1. rule the market has been thinking of the molding of batter, principally, as a defect in appearance because this is the most striking manifeet- ation of the development of these microorganisms. Generally, suldy batter is encountered as an isolated ease. altho at times an oatbreak of aoldiness in batter from certain creaso- eries may asscune the proportions of an epidenic. "^en sack a sitoation arises, losses to the cr^aacries mannfaetaring sach batter are often heavy, involving hundreds ur tJioasands of dollars, quite safficient to eaase a aiaor financial crisis for large creaaeries, and a oajor crisis for sca.ll.er establishments. In recent ^ears, aoldjr batter has attract­ ed aiach acre attention thaji it did at one tinie. The reason for this is not entirely clear altho changes in the oanofactaring methods aiid a more discriminating market may be factors rhich have had a part in this increased interest. The appearance of mold in "oatter has been more frequent in ohsalted "batter, and occurs most commonly daring the early q>ring and summer months. Eovever, isolated oases ma^'- be encountered at any season of the year and in various grades of "batter and margarine. The mold problem is really serious for the creamery industry, considering the damage done b^- the mold in producing liie typical sur­ face discoloration and deterioration of the product. A number of in­ vestigators have interested tiieoselves in a study of some of the factors •which may influence the growth of the mold in the "butter, but there are a number of factors which have not "been studied carefully, and vhich oust "be understood clearly "before the industry may assume control of the situation. ?or instance, it has "been agreed, quite generaJ.l^'-, that salt has a preservative action in "butter and tends to prevent moldiness. IJevertheless, many cases of mold grovth in quite highly salted batter continae to occmr. Qie prolieia is not sifl5)le, nor will it be easy to solve. !Ehere are so oany possible factors vMch. oajr inflaence tiie grovtb. of molds in butter that each of them most be studied thorol/ before a proper eralaation of each of txiem can be made for iMiridoal species of molds and mixtores of species vhich mas' occar in a given, lot of batter. The relationships lehich these factors have, one to the other, mast be established before the problem can be approached td-th a reasonable degree of assurance that control can be exercised. fhe studies rex>orted here hare been undertaken in an attempt to provide farther data from ^diich fatare research may be directed toward a more complete solution of the problem. -4- HS7ISi- Q? LITSaATUiiS Diere is no iadicatioa in the literature as to tiie original o"bser7ation.
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Breakfast Glycaemic Response in Patients with Type 2 Diabetes: Effects of Bedtime Dietary Carbohydrates
    European Journal of Clinical Nutrition (1999) 53, 706±710 ß 1999 Stockton Press. All rights reserved 0954±3007/99 $15.00 http://www.stockton-press.co.uk/ejcn Breakfast glycaemic response in patients with type 2 diabetes: Effects of bedtime dietary carbohydrates M Axelsen1*, R Arvidsson Lenner 2,PLoÈnnroth1 and U Smith 1 1The Lundberg Laboratory for Diabetes Research, Department of Internal Medicine, Sahlgrenska University Hospital, S-413 45 GoÈteborg, Sweden; and 2Department of Clinical Nutrition, Department of Internal Medicine, Sahlgrenska University Hospital, GoÈteborg University, Sweden Objectives: Bedtime carbohydrate (CHO) intake in patients with type-2 diabetes may improve glucose tolerance at breakfast the next morning. We examined the `overnight second-meal effect' of bedtime supplements containing `rapid' or `slow' CHOs. Design: Randomized cross-over study with three test-periods, each consisting of two days on a standardized diet, followed by a breakfast tolerance test on the third morning. Setting: The Lundberg Laboratory for Diabetes Research, Sahlgrenska University Hospital, GoÈteborg, Sweden. Subjects: Sixteen patients with type 2 diabetes on oral agents and=or diet. Interventions: Two different bedtime (22.00 h) CHO supplements (0.46 g available CHO=kg body weight) were compared to a starch-free placebo (`normal' food regimen). The CHOs were provided as uncooked cornstarch (slow-release CHOs) or white bread (rapid CHOs). Results: On the mornings after different bedtime meals we found similar fasting glucose, insulin, free fatty acid and lactate levels. However, the glycaemic response after breakfast was 21% less after uncooked cornstarch compared to placebo ingestion at bedtime (406Æ 46 vs 511Æ 61 mmol min 171, P < 0.01).
    [Show full text]
  • Diabetes Exchange List
    THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #.
    [Show full text]
  • The Roles of Branding for a Brand Entering Overseas Markets
    The Roles of Branding for a Brand Entering Overseas Markets A Case Study of a Danish Butter Launching in Hong Kong with Success CATHERINE WONG NICK TAT PUI LAU Master of Science Thesis Stockholm, Sweden 2011 The Roles of Branding for a Brand Entering Overseas Markets A Case Study of a Danish Butter Launching in Hong Kong with Success Catherine Wong Nick Tat Pui Lau Master of Science Thesis INDEK 2011:87 KTH Industrial Engineering and Management Industrial Management SE-100 44 STOCKHOLM The Roles of Branding for a Brand Entering Overseas Markets A Case Study of a Danish Butter Launching in Hong Kong with Success Master of Science Thesis INDEK 2011:87 The Roles of Branding for a Brand Entering Overseas Markets A Case Study of a Danish Butter Launching in Hong Kong with Success Catherine Wong & Nick Tat Pui Lau Approved Examiner Supervisor 2011-05-30 Henrik Uggla Henrik Uggla Commissioner Contact Person Arla Foods amba Jakob Egense Laustsen Abstracts Purpose – The purpose of this research is to investigate how branding is applied in a challenging industry for an overseas market. In other words, we would look into the aspects that are important for building and strengthening a brand in overseas market. Design/Methodology/Approach – Our qualitative research is developed according to the interpretive approach which seeks to understand the aspects of brandings for overseas market. This research would be conducted as a deductive study; the validity of present knowledge would be demonstrated. Qualitative approach is applied for identifying the aspects in a successful launching of a brand in an overseas market.
    [Show full text]
  • Making Ghee and Canning Butter
    Making Ghee and Canning Butter There are many posts all over the internet on 'canning butter' for long term storage. The use of the word 'canning' is not appropriate in all these posts because it isn't really canning. The true process of canning involves placing the jarred items in a high heat environment like a water bath or a pressure canner for a period of time to kill any bacteria spores, with the jars sealing as they cool. The National Center for Home Food Preservation is the best source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. The Center answered the questions about the safety of those directions for 'canning butter' here. They state: "In conclusion, with no testing having been conducted to validate these methods, we would NOT recommend or endorse them as a safe home- canning process, let alone for storing butter at room temperature for an extended period." What I understand from those posted directions on canning butter is that that those methods have not fully eliminated all the water in the butter, which is about 18% or more in purchased butter (isn't it fun to pay $3-$4 a pound for that much incorporated water?) ... nor have they strained out all the milk solids (proteins, sugars and salts) which make up about 2% of packaged butter.
    [Show full text]
  • EC64-645 Testing Milk for Butterfat
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1964 EC64-645 Testing Milk for Butterfat Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist "EC64-645 Testing Milk for Butterfat" (1964). Historical Materials from University of Nebraska-Lincoln Extension. 3652. http://digitalcommons.unl.edu/extensionhist/3652 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. E. C. 64- 645 v ljJ TESTING MILK FOR BUTTERFAT Extension Service University of Nebraska College of Agriculture and Home Economics and U. S. Department of Agriculture Cooperating E. F. Frolik, Dean E. W. janike, Director Testing Milk for ButterjatJJ Cow's milk contains: Constituent Variation Water • . •. 87.3 84.0-89.5 Lactose (milk sugar) . • • 4.8 4.5- 5.2 Protein: Casein 2.7 2.0- 4.0 Albumin .. 0.7 0.5- 0.9 Ash (mineral matter) . 0.7 0.6- 0.8 Milk fat . • • . 3.8 2.6- 6.0 Total solids (all except water) . 12.7 10.5-16.0 Serum solids 1 or solids no-t fat 8.9 7.6-10.9 Milk serum (all except fat) • 9 6. 2 94.0-97.4 VARIATION IN COMPOSITION The percentage of butterfat in milk is not normally constant. Factors responsible for this variation are indicated by the fact that as the percentage of fat varies the per­ centages of the other constituents also vary 1 as shown by the following comparative analysis of milk high or low in fat.
    [Show full text]
  • Food Scientist's Guide to Fats and Oils For
    FOOD SCIENTIST’S GUIDE TO FATS AND OILS FOR MARGARINE AND SPREADS DEVELOPMENT by KATHLEEN M. MORLOK B.S., University of Minnesota, 2005 A REPORT submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Food Science KANSAS STATE UNIVERSITY Manhattan, Kansas 2010 Approved by: Major Professor Kelly J.K. Getty Animal Sciences & Industry Abstract Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is the decline in animal fat consumption due to consumers’ concern over saturated fats. Also, consumers’ concern over the obesity epidemic and coronary heart disease has driven demand for new, lower calorie, nutrient-rich spreads products. Fats and oils can be separated into many different subgroups. “Fats” generally refer to lipids that are solid at room temperature while “oils” refer to those that are liquid. Fatty acids can be either saturated or unsaturated. If they are unsaturated, they can be either mono-, di-, or poly-unsaturated. Also, unsaturated bonds can be in the cis or trans conformation. A triglyceride, which is three fatty acids esterified to a glycerol backbone, can have any combination of saturated and unsaturated fatty acids. Triglycerides are the primary components of animal and vegetable fats and oils.
    [Show full text]
  • Cooperative Creameries in South Dakota W
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota State University Agricultural Bulletins Experiment Station 7-1-1942 Cooperative Creameries in South Dakota W. P. Cotton G. Lundy L. M. Brown Follow this and additional works at: http://openprairie.sdstate.edu/agexperimentsta_bulletins Recommended Citation Cotton, W. P.; Lundy, G.; and Brown, L. M., "Cooperative Creameries in South Dakota" (1942). Bulletins. Paper 363. http://openprairie.sdstate.edu/agexperimentsta_bulletins/363 This Bulletin is brought to you for free and open access by the South Dakota State University Agricultural Experiment Station at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Bulletins by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Contents Page Characteristics of state's dairy industry ------------------------------------------------·---------- 3 Organizational characteristics of cooperative creameries ---------·----------------·---- 8 Legal basis of South Dakota cooperative creameries __________________ _____ _____ 8 Compliance with cooperative regulations ------------------ ------------------------------ 9 Control and management __________________________________________________________________________13 Financing cooperative creameries ------------------------------------�---------------------------------14
    [Show full text]
  • Chapter 6—Requirements for the Missouri Dairy Law
    Rules of Department of Agriculture Division 80—State Milk Board Chapter 6—Requirements for the Missouri Dairy Law Title Page 2 CSR 80-6.011 Specifications for the Construction and Operation of Facilities and Installation of Equipment for the Production and Processing of Manufacturing Milk and Milk Products ...................................................3 2 CSR 80-6.021 Protection and Transportation of Raw Milk and Cream .................................3 2 CSR 80-6.031 Provisional Licensing for Fieldsmen, Grader and Bulk Milk Truck Operator .......3 2 CSR 80-6.041 Dairy Manufacturing Plant, Dairy Manufacturing Farm, and Personnel Licensure........................................................................................4 2 CSR 80-6.051 Daily or Random Fresh Milk Sampling for Market Testing ............................5 JOHN R. ASHCROFT (10/31/18) CODE OF STATE REGULATIONS 1 Secretary of State Chapter 6—Requirements for the Missouri Dairy Law 2 CSR 80-6 Title 2—DEPARTMENT OF TRANSFER PRODUCERS—To be eligible up for delivery to a receiving station or plant AGRICULTURE to transfer from one (1) buyer to another, a except as specifically allowed by the State Division 80—State Milk Board producer cannot be under a stop sale order or Milk Board. Chapter 6—Requirements for the under an animal health quarantine. (5) Cooling. Milk in cans shall be delivered Missouri Dairy Law AUTHORITY: section 196.540, RSMo 2016.* to a receiving station within two (2) hours of 2 CSR 80-6.011 Specifications for the Con- This rule previously filed as 2 CSR 30-21.011. milking. In the instance when stations are designed with collective nonindividual cool- struction and Operation of Facilities and Original rule filed Dec.
    [Show full text]
  • A Study of the Chemistry of Incipient Oxidation Defects in Butter
    Technical Bulletin 134 April 1939 A Study of the Chemistry of Incipient Oxidation Defects in Butter C. R. Bamicoat and L. S. Palmer Division of Agricultural Biochemistry University of Minnesota Agricultural Experiment Station 1 A Study of the Chemistry of Incipient Oxidation Defects in Butter C. R. Barnicoat and L. S. Palmer Division of Agricultural Biochemistry University of Minnesota Agricultural Experiment Station Accepted for publication October 12, 1938 CONTENTS Page Types of butter 3 Defects in flavor of butter after storage 4 I. Experiments on the Oxidation of Butter Constituents Experiments on the oxidation of the non-fat constituents of butter (buttermilk) 7 Experiments on the oxidation of butterfat 14 Buttermaking technique 15 Storage and grading 15 Small-scale laboratory churnings 15 Scoring 15 Preliminary buttermaking experiments 16 II. The Oxidation of Butter Lipides in Relation to Incipient Off-flavors Experiments with natural butterfat emulsion freed from plasma substances by washing 22 Experiments with synthetic creams 25 Preparation of lecithoprotein from eggs 25 Preparation of synthetic creams 25 The effect of oxidation in the fat on the flavor of butter 27 Experiments on the oxidation of phospholipides 30 III. Investigations on the Antioxygenic Properties of Milk Plasma and the Vitamins The vitamins 37 Water-soluble vitamins 39 Fat-soluble vitamins 41 Purification of vitamin A and E concentrates 43 Cholesterol 47 Experiments on the antioxygenic properties of the constituents of milk plasma 47 Experiments on the antioxygenic properties of inorganic salts 51 Summary 58 Discussion and conclusions 60 Bibliography 62 A Study of the Chemistry of Incipient Oxidation Defects in Butter' C.
    [Show full text]
  • Butter Buds ® Natural Flavor Granules 24 /4Oz 49835
    ® Butter Buds Natural Flavor Granules 24 /4oz 49835 Product Specification Sheet Fresh from Wisconsin Description Special Characteristics Produced by liberating the fatty acids in butterfat, then Twenty four (24) month shelf life when stored at 50º - 80ºF and less encapsulating into a water soluble powder by spray drying with than 70% Relative Humidity. No refrigeration required; heat sta- maltodextrin. ble. Seal pouch properly. Move product to a hermetically sealable container if possible. Certifications When reconstituted: Keep at 140ºF or more; immediately after use Kosher (Dairy ) store unused portion under refrigerated conditions (33º - 41ºF) and use within 3 days. Potential uses Ingredients Replaces butter, margarine or artificial flavors. Enhances products in which butter was not used, due to cost restrictions. Adds dairy Maltodextrin, Natural Butter Flavor, Dried Butter, Salt, Guar Gum, richness to sauces, bakery mixes, seasonings and beverages. Baking Soda, colored with Turmeric and Annatto. “Contains Milk” Serving Size Product Nutritional Analysis per 100 Grams One tsp (2 g) Total Calories: 365.0 Physical Standards Calories from Fat: 49.5 Kcal Total Fat: 7.0 g +/- 2.0 g Color: Butter yellow Saturated Fat: 5.5 g Aroma: Melted butter (when reconstituted) Trans Fat: 0.16 g Flavor: Melted butter (when reconstituted) Cholesterol: <5.0 mg Defects: Product shall be free from extraneous matter upon visual Sodium: 3750.0 mg examination Total Carbohydrates: 78.2 g Moisture: <5.0 % Dietary Fiber: 2.3 g Sugar: 2.3 g Microbiological Standards Protein: 0.3 g Calcium: 400.0 mg Standard Plate Count: 5,000 cfu/g maximum Ash: 11.0 g Salmonella: Negative / 750g E.
    [Show full text]
  • Dairy Your Guide to Everything Dairy. from Milk and Cream To
    106TH ANNIVERSARY GUIDE JULY 2021 Contents Butter Butter Sunflower Spreads Margarine Cooking Cream 1 Creamers Sour Cream Milk 2 Yogurt 3 Ice Cream Sherbet 4 Toppings Gorgonzola & Blue Cheese Cheddar Cheese 5 Goat Cheese Cream Cheese Parmesan Cheese 6 Romano Cheese Jack Cheese Mozzarella Cheese 7 Imported Cheese Domestic Cheese 8 Swiss Cheese Cottage Cheese Cheese Blends Provolone Cheese 9 American Cheese Plant Based Cheese Butter #18646 Wuthrich Clarified 4/5 Lb #18661 Wuthrich Unsalted 83% Butterfat 36/1 Lb #18665 Plugra Unsalted Solids 82% Butterfat 36/1 Lb European Style #42460 Producers Dairy Solids Unsalted Grade AA 30/1 Lb #42470 Grassland Chip Salted 47 Ct Foil Wrapped 1/17 Lb #42474 Grassland Chip Salted 59 Ct Foil Wrapped 1/17 Lb #42492 Packer Label Whipped Salted AA USDA 2/5 Lb #42495 Grassland Solid Salted Grade AA USDA 30/1 Lb #42496 Grassland Unsalted Solids Grade AA 30/1 Lb #42505 Challenge Dairy Whipped Salted Cup 1/720 Ct #42513 Packer Label Ball Unsalted I.Q.F. 6/3 Lb Butter Sunflower Spreads #18636 Smart Balance Spread Vegetable Oil 79% No Trans Fat 6/5 Lb Tamper Evident #18637 Smart Balance Buttery Spread Cup 600/5 GM #18644 Sunglow Salted European Style 36/1 Lb #18652 Sunglow Unsalted European Style 36/1 Lb #18653 Gold-N-Sweet Spread Premium 30/1 Lb #18655 Gold-N-Sweet Spread Whipped 1+2 B-I-B 1/20 Lb #18658 Sunglow Whipped European Style 4/5 Lb #18659 Sunglow Whipped European Style Cup 720/5 GM Margarine #18639 Gold-N-Sweet Style Spread Reduced Fat Whipped 600/5 GM #18643 Gold-N-Sweet Soft Whipped Tub 4/9 Lb #18645 Gold-N-Sweet Liquid Twin Pack 2/17.5 Lb #18648 Blue Bonnet Colored Hi-Flavor 1/50 Lb #18657 Gold-N-Sweet Print Salted 30/1 Lb Cooking Cream #30170 Producers Dairy Heavy Natural w/o Stabilizers 12/1/2 Gal #30171 Producers Dairy Heavy Whipping 40% Manufacturing 6/64 Oz #30190 Producers Dairy Heavy Whipping 36% 20/32 Oz Creamers #7730 Int'l.
    [Show full text]