Composition of ancient Irish bog butter

Cronin, T.; Downey, Liam; Synnott, Chris; McSweeney, P.L.H.; Kelly, Eamonn; Cahill, M.; Ross, R. Paul; Stanton, Catherine

doi:10.1016/j.idairyj.2007.01.012

Cited by 13 publications

(6 citation statements)

References 13 publications

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“…Still, it was increased (84.37%) in Tr butters of control with no significant difference (p > 0.05) in comparison to the treatments at the same time (Table 2). Fat and SNF values of Irish summer butter were 82.15% and 1.96%, respectively (Cronin et al, 2007).…”

Section: Physicochemical Testsmentioning

confidence: 97%

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

et al. 2022

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This article focuses on increasing the shelf life of both pasteurized (Pa) and traditional (Tr) butters wrapped in Ag-Low Density Polyethylene (LDPE) film in concentration of 2.5%, 7.5%, 12.5%, and 17.5% at refrigerated temperature up to one month. Silver nanoparticles were synthesized (20.63 nm) through the chemical reduction followed by the melt mixing method to produce Ag-LDPE films. A mixed model-ANOVA Repeated Measurement presented that total bacteria, S. aureus and E. coli were eliminated from the Pasteurized butter samples wrapped with 17.5% Ag/LDPE films. In comparison, psychrophilic bacteria can be eradicated by 2.5-17.5% Ag/LDPE films after 30d. Peroxide value showed a slight fall from 0.50 and 0.28 meq/kg, respectively for Pa and Tr butters on the 1st day in the control group to 0.31 and 0.24 meq/kg, respectively in the butter wrapped with 17.5% Ag-LDPE film at the end of the storage with no significant difference (p > 0.05) with other treatments. Iodine value was decreased after 30d. It is concluded that the use of 17.5% Ag/LDPE as a coating of butter can safely preserve pasteurized butter at least a month.

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Section: Physicochemical Testsmentioning

confidence: 97%

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

et al. 2022

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“…Unlike the products discussed above, production of butter is so straight-forward that it can occur with little intervention, even being produced accidentally during the transport of full cream milk in a container (Brothwell and Brothwell, 1969: 50-51). Addition of salt to butter, a common practice since at least the Middle Ages in Britain (Cronin et al, 2007(Cronin et al, : 1019, extends its shelf life. Although butter can be made with the milk of most ruminants, discussion here will focus on cows' milk.…”

Section: Buttermentioning

confidence: 99%

“…Rather surprisingly, Iron Age butter exists in the archaeological record, having been preserved when it was deposited in peat bogs in Ireland and Scotland. Recently 9 samples of Iron Age bog butter were subjected to detailed chemical analysis (Cronin et al, 2007) which concluded that salt was absent from the samples. Cronin et al wrote: "Leaching out of the salt during prolonged storage in the bog may account for its absence from bog butter.…”

Section: Buttermentioning

confidence: 99%

Salt Production, Distribution and Use in the British Iron Age

Kinory¹

2012

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The study of salt during British prehistory has experienced an awakening during the past 40 years led in large measure by the work of Dr Elaine Morris of Southampton University. The earliest salt production in Britain using an industrial ceramic known as briquetage is now firmly dated to the Middle Bronze Age and its use extends to the early Roman period. While prehistoric salt production in Lincolnshire was addressed in 2001 by Lane and Morris, other regional production areas have not had similar modern syntheses. This thesis will explore the evidence for the production of salt in the coastal regions of Essex, along the south coast and at the Droitwich salt springs in the prehistoric period. The evidence for the distribution of salt from Essex, the south coast and the salt springs of Droitwich and Cheshire will be reviewed based upon discussion of briquetage finds. Morris' Specific Salt Container Index (SSCI) will be utilised to support this analysis. The models for and implications of salt distribution networks will be considered. A more speculative discussion of non-archaeologically visible distribution will also be presented. Four case studies comparing Iron Age sites in salt producing and salt using regions are included to establish the relative presence of salt evidence in the archaeological record and its value, if any, as a social status discriminator. Finally, information is presented on how salt may have been used in the Iron Age. While food preservation is the usage most commonly cited by archaeologists for this mineral, it would have had been used in numerous other ways, including usage in animal diets, medicine and metallurgy. The social and ritual uses of salt will also be discussed. A gazetteer and bibliography of 519 Bronze and Iron Age briquetage find sites is included as a supplemental CD.

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“…The archaeological fats known as bog butter that we previously used for the method validation (Casanova et al 2018) are commonly recovered from peat bogs in Ireland and Scotland (Earwood 1997;Synnott and Downey 2004;Synnott 2010Synnott , 2014. Their characteristic lipid profile is that of degraded animal fats with high abundances of free C 14:0 , C 16:0 and C 18:0 FAs and low abundances of hydroxy fatty acids (Evershed et al 2002;Berstan et al 2004;Cronin et al 2007;Smyth et al 2019). While the origin of most of the Irish specimens analyzed was securely identified as ruminant dairy fats (Smyth et al 2019), probably originating from cattle milk (Mattiangeli et al 2020), Scottish examples have both a ruminant dairy and ruminant adipose origin (Berstan et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Generation of Two New Radiocarbon Standards for Compound-Specific Radiocarbon Analyses of Fatty Acids From Bog Butter Finds

et al. 2021

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The analysis of processing standards alongside samples for quality assurance in radiocarbon (14C) analyses is critical. Ideally, these standards should be similar both in nature and age to unknown samples. A new compound-specific approach was developed at the University of Bristol for dating pottery vessels using palmitic and stearic fatty acids extracted from within the clay matrix and isolated by preparative capillary gas chromatography. Obtaining suitable potsherds for use as processing standards in such analyses is not feasible, so we suggest that bog butter represents an ideal material for such purposes. We sampled ca. 450 g from two bog butter specimens and homogenized them by melting. We verified the homogeneity of both specimens by characterization of their lipid composition, δ13C values of individual lipids, and both bulk- and compound-specific radiocarbon analyses on 10 sub-samples of each bog butter specimen. The weighted means of all 14C measurements on the bog butter standards are 3777 ± 4 BP (IB33) and 338 ± 3 BP (IB38), thereby providing age-relevant standards for archaeological and historical fatty acids and ensuring the accuracy of radiocarbon determinations of lipids using a compound-specific approach. These new secondary standards will be subjected to an intercomparison exercise to provide robust consensus values.

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Composition of ancient Irish bog butter

Cited by 13 publications

References 13 publications

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

Salt Production, Distribution and Use in the British Iron Age

Generation of Two New Radiocarbon Standards for Compound-Specific Radiocarbon Analyses of Fatty Acids From Bog Butter Finds

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