Factors Influencing the Change in Flavor in Storage Butter (Classic Reprint)
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| Hersteller: | Forgotten Books (Rogers, L. A.) |
| Stand: | 2015-08-04 03:50:33 |
Produktbeschreibung
Excerpt from Factors Influencing the Change in Flavor in Storage Butter The economic conditions in this country which have made it necessary 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 flavor 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 flavors are produced by changes too small to be measured by the ordinary methods of the laboratory. Under certain circumstances free fatty acids be may formed, a condition usually associated with a rancid flavor. However, it is evident that the fatty acids alone are not the cause of the rancid flavor, since, in the process of renovating, the rancid flavor is removed while a large part of the acid remains. It is possible that the flavor-giving substances are produced in very small quantities and that their formation is not necessarily connected with or in proportion to the grosser changes measurable by the ordinary analytical methods. There are several substances in butter that are more or less unstable under ordinary circumstances, i. e., the proteins of milk in their hydrated condition, lecithin, citric acid, lactic acid and other products of bacterial action. But little work has been done in which the storage flavor was shown to be related to chemical changes involving any of these substances. This is probably due to the fact that while butter fat is easily handled for analytical purposes, it is difficult to separate from the butter fat the other fatlike substances, such as lecithin. The remaining part of the butter, which will be called the butter curd solution, is of such a physical consistency that it can not very well be used directly for quantitative analytical work. In considering the problem of storage flavor, its causes, and the methods of studying the problem, it is well to bear in mind one or two of the facts involved in the physiology of the senses of taste and smell. It is well known that several different substances may taste alike: Thus sugar, saccharin, lead acetate, glycerin, and perhaps still other substances, all taste sweet. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This 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.
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