| Popis: |
Summary Mold mycelia counts on 1,385 commercial butter samples showed the expected pronounced seasonal variation with higher mold content occurring in warm months of the year. Organoleptic grade of the butters appeared fairly uniform throughout the various seasons of the year. Slightly more poor quality butter, however, appeared to be manufactured in the fall than in the other seasons. Mold mycelia values did not closely correlate with organoleptic grades over the various seasons of the year. The average of results for all seasons indicated that by mold mycelia standards more than 50 per cent of all cooking grade butter, almost 75 per cent of 89 score, about 90 per cent of 90 score and all of the 92 score butter would be considered legal butter. The results indicate that greater improvement in actual quality of commercial butter in the area studied might be made if more attention were paid to organoleptic grade and less to mold content of cream. Results and observations emphasize the need for a combination of chemical methods of determining quantity of decomposition products in butter in order to support and improve organoleptic grading. |
