Factors Influencing the Change in Flavor in Storage Butter (Classic Reprint)

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Excerpt from Factors Influencing the Change in Flavor in Storage ButterThe economic conditions in this country which have made it meces sary to hold butter in storage for long periods have increased the importance Of the changes that take place in butter on standing. A change that passes unnoticed in butter that is used when a week or two Old may become a serious defect after three or four months in storage. The great variation and complexity Of the changes in ¿avor indicate a corresponding complexity in the chemical alteration in the butter, and while it is true that some Of the modifications are well known it is becoming evident that the various ¿avors are produced by changes too small to be measured by the ordinary methods of the laboratory. Under certain circumstances free fatty acids may be formed, a condition usually associated with a rancid ¿avor. How ever, it is evident that the fatty acids alone are not the cause Of the rancid ¿avor, since, in the process Of renovating, the rancid ¿avor is removed While a large part Of the acid remains.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.