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Effect of storage temperature on microbiological changes in different types of butter


, : Effect of storage temperature on microbiological changes in different types of butter. Milchwissenschaft 38(8): 482-484

Experimental 5-6 kg batches of butter (unsalted or salted, cultured or sweet cream butter or salted slightly cultured butter) were prepared in duplicate, one batch being inoculated with a suspension of microorganisms isolated from contaminated butter. After churning, the butters were stored in Al beakers at -12, 2, 8 or 13 deg C and examined microbiologically at intervals during 17 wk storage.

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