Quantitative Changes in the Microflora of Butter during Storage

Macy, H.

doi:10.3168/jds.s0022-0302(30)93523-0

Cited by 5 publications

(2 citation statements)

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“…•alted butt«r and increasfid more rapidly at 59° F. {14.5° C.). .Macy (30) studied the bacterial counts of ISg samples of unaalted butter held at The exact nature of the butter flavor defects referred to in the literature as rancid is soaieahat uncertain. Some of the early investiga tors no doubt referred to all butter which had turned bitter or strong as rancid.…”

Section: -mentioning

confidence: 99%

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The relationship between flavor deterioration in butter at 210C and keeping quality at lower temperatures

Jacobsen

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Section: -mentioning

confidence: 99%

“…Macy (30) reported a quantitative study of the microflora of butter during storage at temperatu3res varying from O" to -23° C. A comparison of the bacterial counts before and after storage indicated that, in general, the unsaltsd samples Increased in count while the salted (above 1 per cent) samplf^s decreased.…”

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confidence: 99%