Some Studies on the Effect of Different Storage Temperatures Upon the Fat Constants and Acidity of Print Creamery Butter

The observation of butter under different storage temperatures is interesting because of its practical bearing upon the factory phase of the dairy industry. Admittedly butter must be stored. It is consumer steadily. It is produced in varying quantities. It is a perishable product. Economic conditions have created the butte store house whereby uneven supplies may be more evenly distributed. Under all practical storage conditions butter deteriorates. Chemical changes occur, more or less pronounced, injuring the quality and thereby affecting the market value. One of the chief constituents which under goes noticeable chemical change is the fat, which is over 80% of the weight of ordinary creamery butter. Because of its complexity this constituent presents some difficulty to the analyst, with accompanying diversity of results under almost identical working conditions. This thesis is a report of work on the fat from butter under three different storage temperatures. Three lots of one pound prints, live in each lot, were taken from the same churning for use in this experiment. The butter was made from pasteurized and ripened cream, under ordinary creamery conditions. After being packed in a ninety pound Friday press the prints for this experiment were taken at random.

Name thesis:degree_name

Master of Arts (MA)

Level thesis:degree_level

Thesis - Open Access

Discipline thesis:degree_discipline

Home Economics

Year

1917

Author dc:creator

• Lynch, Arthur D.

Statement dc:rights

• <p>No Copyright - Non-Commercial Use Only<br /><a href="http://rightsstatements.org/vocab/InC-EDU/1.0/">http://rightsstatements.org/vocab/NoC-NC/1.0/</a></p>

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/70

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-1070