Login | DPI Staff queries on depositing or searching to era.daf.qld.gov.au

Relationship of salt content and weed taint perception in butter

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

Mitchell, W.D. (1961) Relationship of salt content and weed taint perception in butter. Queensland Journal of Agricultural Science, 18 (3). pp. 381-391.

[img]
Preview
PDF
449kB

Abstract

It was demonstrated in laboratory and commercial trials that the addition of salt to unsalted butter increased the organoleptic perception of inherent weed-tainting substances in butter.
When brine concentrations below 5.0 per cent. were obtained in unsalted butter which graded 93 and 92 pt. initially, insignificant changes in quality were evident. However, at levels of normal salting, i.e. a brine concentration of 9.60 per cent. representing a 1.52 per cent. salt content in a 15.80 per cent. moisture, a loss of one grade point occurred. When brine concentration was increased to a level of approximately 14.0 per cent., quality deteriorated by a further t pt. This degree of quality deterioration at higher salt concentrations was constant for butters of differing initial quality.

Item Type:Article
Subjects:Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:05 Aug 2024 23:50
Last Modified:05 Aug 2024 23:50

Repository Staff Only: item control page

Downloads

Downloads per month over past year

View more statistics