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Deterioration of butter during storage. Part IV. Mouldiness and ketonic rancidity


, : Deterioration of butter during storage. Part IV. Mouldiness and ketonic rancidity. J. Indian chem. Soc. (Industr. Ed.), 4: 179-183

IV. Oidium and Oospora caused butter to become oily and develop a fishy odour which passed off as the Kreis test became positive and. the. butter developed a very rancid odour. Penicillium, Manilla and Cladosporium did not cause oiliness but caused ketonic rancidity which finally developed into cheesiness.

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