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SOME FACTORS OTHER THAN BACTERIA

THAT INFLUENCE THE BODY AND
FLAVOR 0F GRANULED BUTTERMILK

THESIS FUR THE DEGREE OF M. S.
Donald Brock Goodwillie
1932

J’u’. «

 

 

SOME FACTORS OTHER THAN BACTERIA THAT INFLUENCE THE

BODY AND FLAVOR OF GRANULED BUTTERMILK

SOME FACTORS OTHER THAN BACTERIA THAT INFLUENCE THE

BODY AND FLAVOR OF GRANULED BUTTERMILK

Thesis

Respectfully submitted to the Graduate School
of Michigan State College of Agriculture and
Applied Science in partial fulfillment of the
requirements for the degree of Master of Science.

by

Donald Brock Goodwillie

M

1932

ACKNOWLEDGMENTS

The writer wishes to express to the Dairy and Ice Cream Manu-
facturers and Supplies Association his grateful appreciation for the
scholarship which was awarded him, making this work possible.

The writer is also greatly indebted to G. Malcolm Trout, Assist-
ant Professor of Dairy Manufactures,for his kindly advice and guidance
in carrying out this work, and to E. L. Anthony, Professor of Dairy
Hquandry, and to P. S. Lucas, Associate Professor of Dairy manufactures,
fer their cooperation, and for the use of materials and equipment furn-

ished by the Department of Dairy Husbandry.

964.324

 

 

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J

TABLE OF CONTENTS

page
INTRODUCTION 1
REVIEW OF LITERATURE 5
1. Methods of manufacturing buttermilk 5
2. Wheying off 5
5. Factors affecting physical qualities of buttermilk 7
4. Factors affecting flavors of buttermilk 9
5. Factors affecting acidity of buttermilk ll
6. Factors of heat treatment of milk intended for manufacture
into cultured buttermilk 12
7. Per cent acidity and fat of cultured buttermilk l4
PURPOSE OF THE EXPERIMENT 15
PLAN OF EXPERIMENTAL WORK 16
1. Source of cultured buttermilk l6
2. Comparing cultured and churn buttermilk 18
5. Determining size of curd particles 19
4. Methods used in the manufacture of granuled buttermilk 21
5. The study of granuled buttermilk 22
6. Photograph 25
RESULTS 26
1. Study of cultured buttermilk 26
2. Study of churn'buttermilk 28
5. Comparison of cultured and churn buttermilk 51

4. The making of granuled buttermilk by the churn method 52

page
5. Making granule buttermilk by granule addition method 54
6. Effect of different viscosities on.granule dispersion 56
7. Effect of butter granules on the wheying off of granuled
buttermilk 59
8. Effect of various amounts of granules on flavor and
appearance 41
9. Effect upon granule dispersion of different temperatures
of mixing and storing granuled buttermilk 44
10. Effect of the addition of different amounts of cream on
the flavor of granuled buttermilk 47
11. Effect on the flavor by the addition of 20 per cent versus
40 per cent cream to granuled buttermilk 50
12. Effect of size of granules on dispersion 55
DISCUSSION 55
CONCLUSIONS 62
PHOTOGRAPH 65a

BIBLIOGRAPHY 64

INTRODUCTION

Within the past few years a new type of buttermilk has made its
appearance on the market. This product, termed granuled buttermilk, is,
simply a cultured buttermilk which contains smll flakes , or granules, of
butter. Granuled buttermilk has been developed in response to a demand
for an old-fashioned churn buttermilk which always contained .some butter
granules. While the newly developed product does not resemble old-fash-
ioned buttermilk in every detail, there is a striking similarity.

Few dairy beverages have gained greater popularity than buttermilk.
It is a universal favorite and extensively used on account of its flavor
and beneficial effects. While it is popular as a beverage, it is used
extensively in may recipes, making delicious dishes.

The development of granuled buttermilk is the natural outgrowth re-
sulting from the widespread knowledge and extensive use of buttermilk.
Within recent years buttermilk has become very popular in the United States,
due largely to its medicinal properties in the treatment of certain dis-
eases and to its valuable food properties. ledical science recognizes the
value of good buttermilk as a food. It is often prescribed by doctors for
babies with weak digestion and for older people as a beverage in certain
disorders, while healthy people are advised to drink more of it. Butter-
milk is easily digested and possesses a certain medicinal value. Its food
value is about equal to sour skim milk. Like skim milk it contains water-
soluble vitamins, protein, and mineral matter, and furnishes these valuable
essentials at a very low cost.' Because it is simply and easily made, it

can be had where dairying is practiced at all seasons of the year.

There are two general classes of buttermilk, namely, natural, or
churn buttermilk, and commercial, or artifical, buttermilk. The former
is the product remaining after the butter has been removed from a churning
of cream, while the latter is an artificially prepared product resulting
from the souring of skimmilk with a lactic culture after which the coagu-
lum is churned to a smooth consistency.

Many of the dairy companies making granuled buttermilk have experi-
enced difficulty in making a uniform product which meets with the public
demand. Some obscurity prevails in making a desirable product. Several
companies have paid large sums of money for the formulae for mking such
a product. Very little, if any, research work has been done dealing di-
rectly with this type of buttermilk. In view of these facts a study of the
methods of manufacture of granuled buttermilk with its associated problems
seemed desirable. .

In this study an attempt has been made to arrive at a method of mak-
ing old-fashiomd buttermilk containing granules of butter so that all the
features of the old-fashioned product would be embodied without the unde-

sirable qualities, such as wheying off, unnatural flavors, and poor body,

which are so cannon in the churn product.

REVIEW OF LITERATURE

Records of experimental work directly related to granuled.butter-
milk could not be found in the literature, prObably due to the fact that
this product is a recent addition to the list of dairy products. However,
considerable experimental data were available on the properties of other
fermented milks, which seemed to be of very great importance to the success-
ful manufacture of granuled buttermilk. Since many fermented milks have
several properties in common, a survey of the literature dealing with these
preperties was thought to be of value.

ads 0 act tte

Several investigators recommend different methods for making commer-
cial starters and buttermilk.

The qualities of a good grade cultured buttermilk have been.defined
by Burke (8) as one “having a mild, rather sweet, acid flavor, should be
viscous and creamy in appearance, and after curdling should break up readily
into a fine, flocculent, smooth, homogeneous mixture, containing no lumps
and show no wheying off whentheld fer two days at low temperatures in stor-
age.‘ A

In working with.butter cultures Hammer (15) recommended using whole
milk, pasteurized from.180° to 2009 F. for 30 minutes, then cooled slowly to
709 or 72° F. after which enough inoculum was added to curdle the milk with-
in 14 to 18 hours. Hunziker (17), working with bulk starters, recommended
skimmilk, pasteurized at the same temperatures, then cooled to 68° F. in the
summer and 72° F. in the winter, after which he added from two to four quarts

of mother starter for each one hundred gallons of milk. He also recommended

incubation temperatures from 68° to 72° F. for 15 to 16 hours.

Lang (19), in his method of improving buttermilk from pasteurized
cream, used a ten per cent culture of B. bulgaricus and, therefore, obtained
a product of higher acidity in a shorter time. The culture was added at the
rate of one to one and one-half pints per ten gallons of milk. Pasteurized
whole milk was used. He further recommended incubation temperatures of 95°
to 100° F. for 18 to 24 hours, or until the acid was developed from one and
two-tenths to one and five-tenths per cent. This bulk culture was then added
to natural buttermilk at the rate of ten to fifteen gallons to one hundred
gallons of natural buttermilk, and then mixed by churning. This mixture gave
an acidity in the final product of .65 to .85 per cent.

Using cultures of B. bulgaricus and Strep. lactis, Konrad and Spence
(20) also found that skimmilk pasteurized at 170° F. for one hour, cooled
immediately to 68° or 72° F. , depending on the season, after which sufficient
starter was added to insure curdling of the milk in fourteen hours, resulted
in a good quality of cultured buttermilk. They stated that, owing to the dif-
ferences in optimum growth temperature, the B. bulgaricus and Strep. lactis
must be propagated separately. Rogers (25) recommended the same method as
Ionrad and Spence (20) in making cultured buttermilk, except that he recom—
mended pasteruization of the skimmilk at 180° to 185° F. for 50 to 60 minutes.
He also used a ten per cent B. bulgaricus starter.

The Canadian Department of Agriculture (11) report that buttermilk of
good quality can be made from pasteurized or raw skimilk. In either case a
ten per cent lactic culture should be added to the milk at a temperature of

70° 1". and allowed to stand at that temperature until coagulation took place.

The buttermilk was then placed into a churn.and churned 50 to 40 minutes
until a smooth product was obtained. This churned product was then strained
through cheese cloth and stored at 409 F. until ready to use.

Burke (8) and certain dairy laboratories handling commercial starters
(15) varied somewhat in their recommendations for manufacturing cultured
buttermilk. Burke (8) found that heating the milk from 130° to 190° F.,
cooling immediately from 680 to 720 F., depending upon the season of the
year, innoculating this milk with the smallest amount of culture which would
bring about curdling within 15 to 18 hours, usually about two or three per
cent, resulted in.a very satisfactory product. The dairy laboratories (15)
differed in that they advised pasteurizing at 190° F. for 20 or 50 minutes,
then cooling to 709 F. They recommended two quarts of starter to 40 gallons
of milk, ripening until .75 to .85 per cent acid was developed and then cool-
ing to 50° 1'. before breaking up the curd.

A satisfactory churn.buttermilk, according to Ruehe (21) was made by
taking 12 per cent milk cooled to 45° or 48° F. and churned until small butter
granules were formed. Sufficient bulk lactic culture was then.added until
the fat content was diluted down.to about one or two per cent fat. The product
was then.agitated by churning, cooled to below50p F., and bottled. .
W

Wheying off of buttermilk is effected by several factors. Bates and
Tolman (5), Burke (7), and Taxis (26) all agreed that the addition of .25 per
cent of high grade gelatine retarded wheying off for longer periods than where
gelatine was not used. Burke found that the best results were obtained when

the gelatine was added after heating the milk to 190° r. raxis noted that the

addition of gelatine would retard wheying off for as long as five days if
the cultured buttermilk was kept at temperatures of 40° to 45° 1:. Button
(6) observed that the use of gelatine to prevent wheying off was not neces-
sary in the preparation of a good quality cultured buttermilk, if pasteu-
ing temperatures above 155° F. were used.

In describing some of the pr0perties‘ affecting cultured buttermilk,
Blake (8) found that metals which were responsible for metallic flavors,
namely, copper and zinc, had no effect on wheying off of cultured buttermilk.
He stated that wheying off was caused by vigorous agitation, agitation for
long periods of time, warning the cultured buttermilk from 75° to 90° 1'. be-
fore breaking the curd, and storing for long periods, especially at tempera-
tures around 75° 1*. To overcome this defect he advised breaking the curd
without undue agitation, beginning the process at 65° F. , cooling rapidly to
a temperature of 45° F. , or lower, and then storing at temperatures of 55° to
40° F. Ionrad and Spence (20) also confirmed Burke's (s) findings in that,
if the agitation in breaking the curd was moderate, a smooth, velvety product
was obtained, but if the agitation was violent, a foamy product and a sepa-
ration of the curd invariably resulted.

If the skim milk were allowed to remin long after coagulation before
being broken up, according to the Camdian Department of Agriculture (11),
the finished product would show a greater tendency to whey off.

One of the dairy laboratories (15) stated that if whey appeared on top
of the cultured buttermilk, the buttermilk had not been ripened enough, or else
the buttermilk had become contaminated through bad milk, or utensils. 0n the

other hand, if the whey were at the bottom of the container, impure starters,

foreign bacteria, or over ripening was usually the cause. Guthrie and Fisk

 

(14) also concluded that over ripening caused wheying off, claiming that
over ripening produced a hard and somewhat tough curd which contributed to
an.intensity of this defect. .Ionrad and Spence (20) stated that wheying
off was the result of over ripening while propagating at too high a tempera-
ture together with improper cooling and storage.

Hnaysi (18) advanced the theory that a tendeney to whey off at high
temperatures of incubation was a physical phenomenon, comparing the coagu-
lum to a sponge full of small capillaries. He claimed that an increase of
temperature decreased the amount of serum these capillaries would hold, and,
that rapid coagulation decreased the absorptive power of the coagulum, thus
wheying off occurred. 8

According to Ross (22) wheying off increased as the product aged and
as the per cent of acid increased, and could be partly remedied by churning
the cultured buttermilk the same as genuine buttermilk was churned. This
process separated the particles of casein so finely that they stayed in.sus-
pension much'better than they would otherwise. He also maintained that if
the product were allowed to warm up to such a temperature that the acidity
increased very rapidly, wheying off would occur.

Both.Button (6) and Kneysi (18) found that homogenization, or viscolp
ization, of cultured buttermilk regardless of temperatures or pressure used,
gave a marked separation.of the serum from.the coagulmm.
WW

It is a recognised fact that in.geuera1 there are three main essentials
which determine the quality of buttermilk. These are, flavor, body, or tex-

ture, and viscosity.

In determining the effect of different factors on the body of cultured
buttermilk, Inaysi (18) found that a large qmntity of inoculum would in—
crease the lump content of the buttermilk and would produce a firmer curd.

At low incubation temperatures the quantity of inoculum was a minor factor,
but increased in importance as the incubation temperature was raised. He
further stated that when skim milk was pasteurized at 65° 0. for 30 minutes
and inoculated, that the resulting inoculum was of very poor quality, being
of a sandy and of a weak texture. Pasteurizing at temperatures from 82° c.
to 100° c. for 15 minutes gave a much better bodied buttermilk than when
pasteurized at 62° 0. for 50 minutes. Incubation temperatures of 57° 6. also
gave the greatest amount of undesirable lumps, and increased the viscosity to
a greater degree than when incubated at room temperatures.

Bell and Burkey (5) found that an increase in viscosity of buttermilk
was due to a high and prolonged heat treatment of the skimmilk. They attrib-
uted this to an increase in the total solids content of the skimilk as the
result of the evaporation of water. Bateman and Sharp (2) and Dahlberg and
Kenning (10) maintained that skimmilk increased in viscosity with age, and de-
creased with pasteurizing, while agitation had no effect. Huehe (21) found
that vigorous agitation decreased the viscosity of the buttermilk.

To increase the body of cultured buttermilk Ionrad and Spence (20) ad-
vocated the addition of one per cent dry skimmilk powder. Bell (4), however,
stated that dry ski-ilk would increase the viscosity of cultured buttermilk,
but that it might have a bad effect on the bow of the buttermilk. He further
stated that milk sugar in amounts of five-tenths to one per cent had no effect
on the body or viscosity of the product. Burke (7), Reid and welch (24), and

Iaxis (26) all agreed that gelatine increased the viscosity and improved the

body of cultured buttermilk. Inaysi (18) found that gelatine had no effect
on the lump content of cultured buttermilk and that the use of starch in con-
centrations of one-tenth to five-tenths of one per cent increased lumpiness
and viscosity. Burke (7) further stated that the addition of gelatine gave a
softer curd which was broken up more easily.

The use of skined, Jersey milk in the nnufacture of cultured butter-
milk, according to Hell (4), gave a more viscous and more staple product than
that made from skined, Holstein milk. He explained this by saying that the
greater viscosity of Jersey milk was due to an increase in the colloidal solids.

Burke (8) found that the viscosity increased with the higher tempera-
tures of heating, but was chiefly dependent on the vigor of- the culture used,
the temperature of incubation, and the amount of acidity developed. He also
stated that a lack of viscosity was directly associated with wheying off, poor
flavor, and appearance. Hunziker (17) noted that unless the starter had de-
ve10ped a reasonable amount of acid, .75 to .3) per cent, the body of the cul-
tured buttermilk was poor.

etc 8 fecti Flavors o tte

Flavor is one of the important qualities to be considered in making cul-
tured buttermilk. Consequently considerable attention has been given to it
by several investigators.

. Bates and Tolman (S), Burke (7), and Iaxis (26) agreed fairly well that
gelatine had very little, if am, effect on the flavor of cultured buttermilk,
but where a noticeable difference did occur, the flavor tended to be slightly
inferior. Bell (4) claimed that :11]: sugar added at the rate of five-tenths
to one per cent by weight improved the flavor of the cultured product. In

his experiments with flavor Knaysi (18) added starth to cultured buttermilk

10

and found that, when amounts over two—tenths of one per cent were used,
starchy flavors invariably resulted.

The addition of smll amounts of cream to cultured buttermilk to im-
prove the flavor has been recommended by Campbell (9). Konrad and Spence
(20) stated that whole milk or cream would improve the flavor, and that the
addition of ten per cent of water would give the product nearly the consist-
ency of buttermilk as obtained from the churn. The amounts of milk and cream
to add depended upon the qmlity of the product desired and upon the demand
of the trade. Bake (8), in his experimnts with cultm‘ed buttermilk, found
that from all standpoints skimmilk was the most acceptable for the mamfac-A
ture of cultm‘ed buttermilk, but that palatability was increased by the addi-
tion of a little cream.

According to some dairy laboratories (13), flat and insipid flavors in
cultm'ed buttermilk were largely due to under ripening, by growing the starter
at too low a temperatm'e, or to the presence of foreign bacteria. Ross (22)
also associated these flavors with allowing the buttermilk to warm up to such
a temperature, that the acidity increased too rapidly. According to Campbell
(9), failure to cool the cultured buttermilk immediately after churning caused
other objectionable flavors . The Canadian 'Departme nt of Agriculture ~(ll) at-
tributed off flavors to raising the incubation temperature above 70° 1". , while
Burke (8) associated the off flavor to a lack of viscosity.

Kauai (18) founi that the cause of bad flavors in cultured buttermilk
was largely due to pasteurization of milk at 82° 0., for 15 minutes. 11; mg
temperature some spore forming bacteria survived which multiplied rapidly
enough when incubated at 57° C. to cause a distinct change in flavor.

Salt was recommended by Konrad and Spence (20) to improve the flavor
of buttermilk. Blu‘ke (8) stated that the addition of one-tenth of one per
cent salt altered the flavor and was not considered to be beneficial.

In commotion with his work with metals, Burke (8) found that the high
acidity of cultured buttermilk tended to produce a metallic flavor in the
product when such metals as copper and zinc were used in its manufacture,
while tin and aluminum had little or no effect.

Hunaiker (17), working with butter starters, claimed that unless .75
to .80 per cent acid was present there was a decided lack of flavor and aroma.
Ihen acidities were above .85 per cent the flavor was too sharp whereas when
the acidities were below .70 per cent the flavor and area. were usually under
deve10ped. Burke (8) agreed with Hunziker (17) in that the acidity should be
from .75 to .85 per cent, if the best flavor and aroma were to be obtained.

Both Rogers (25) and Reid and lelch (24) obtained the best flavor and
area in cultured buttermilk by usirg a ten per cent culture of B. bulgaricus
mixed with a Strep. lactis culture and cooling the curd prior to breaking.

Homer and Hauser (16) found that the chief defects in flavor of cul-
tured buttermilk were caused by excessive saltiness and acetic acid.
We 8 «2me

Bates and Tolman (5) and Burke (7) mintained that gelatine had no ef-
feet on the development of acidity of cultured buttermilk. taxis ( 26) dis-
agreed with them and claimed that the addition of gelatine retarded the de-
velopment of acid in the product.

The Canadian Department of Agriculture (11) and Hunziker (17) found
that lowering the temperature after breaking the curd to below 50° F. checked

the production of acid. Boss (22) stated that if the cultured buttermilk was

allowed to warm.up to room.temperature, the acidity increased very rapidly,
and that the older the product became the greater the amount of acid pro-

duced up to a certain point.

Knaysi (18) observed that an.increase in the amount of inoculum.gave
an.increase in the amount of titrateable acidity. He further observed that
the acidity was produced more rapidly at 570'0. than at room.temperature up
to a certain point, but after coagulation took place, acid production.at 57°
C. was retarded, while at room.temperature the development of acidity cons
tinned until the amount of acid produced was greater than at 57° c. Inaysi
(18) also found in.his work with sodium salts, that these salts increased the
amount of titrateable acidity. He showed that the amount of acid formed in
cultured buttermilk varied directly with the amount of salt added and with

the concentration of the lactic acid.

cto ; o :;:t «bear-t: O ____._ “steed-4- 0 _:_1I_ act e nto t-ed
W

There was a great difference of Opinion.as to the correct temperature
that should be used in heating skimmilk for the manufacture of cultured but-
termilk. In.a review of the literature, temperatures ranging froml45o I.
fer one hour to 2000 F. fer 50 minutes were suggested.

In the making of large amounts of culture, Hunziker (17) recommended
pasteurizing the milk at 180° F. and holding it at that temperature far at
least one hour. He claimed that it was not desirable to heat fer a longer
period or at a higher temperature, as exposure to excessive heat tended to
caramelize the milk sugar. This changed sugar interfered with the normal
bacterial action and, thus the quality of the starter might be sacrificed.

15

In agreement with Hunziker (1'?) Reid and Welch (24) in their work with re-
constructed milk found that temperatures above 180° F. impaired the flavor
and aroma by causing a milk powder taste and odor to become apparent. They
also recommended pasteurizing the milk at 180° 1'. for 50 to 60 mimtes.

In a series of experiments to determine the effect of heating milk on
the body of buttermilk, Imysi (18), using three different lots of milk,
heated and held one lot to 100° 0. for 15 minutes, another to 82° c. for 15
minutes, and the third to 65° 0. for so minutes. He found that milk past-
eurized at temperatures of 65° C. for 50 minutes failed to coagulate within
twenty-four hours and often two or three days were required. When coagula-
tion did occur and the coagulum was finally broken up, a sancb‘, weak-bodied
buttermilk resulted. He claimed that the slow coagulation together with a
foreign flavor was due to resistant bacteria which survived pasteurization,
and which prevented the development of the lactic bacteria. A certain col-
loidal factor may also have been responsible for this failure to coagulate.
However, he found that when the milk was heated to and held at 82° 0. and
100° C. , there was a marked improvement in the body. He concluded that 100°
0. for 16 minutes was the best temperature of heating the milk to obtain the
best bodied buttermilk.

Burke (8), in his experiments with heat treatment of milk on quality
or cultured buttermilk, found that 145° F. applied for longer than so min-
utes gave a flat, cooked flavor, while the curd of the milk was coarse and
unevenly distributed. Using temperatures of 145° F. for 50 minutes, much
the same results were obtained, except that the curd particles were smother

and more evenly distributed. He also found that using temperatures of 160°,

l4

170°, 180°, and 190° F. applied fer 50 minutes were unnecessary fer good
quality. He based this statement on the fact that unless the skimmilk was
flash pasteurized that considerable time was required to heat the milk to
190° F. and by the time this temperature had been reached the milk was
practically bacteria free and, therefore, it was unnecessary to hold the
milk at that temperature to obtain good results.
e ce t c and at 0 Culture utte

There seems to be some difference of Opinion as to the correct acidity
and amount of fat cultured.buttermilk should contain. Guthrie and Fisk (14)
claimed that the acidity should be about sevenptenths of one per cent and
that the fat content should be between five-tenths and one and five-tenths
per cent. In connection.with their studies of market milk in Iowa, Hammer
and Hauser (16) found the average acidity of cultured buttermilk was .857
per cent and that all the samples tested contained less than.one per cent fat.

Burke (8), Hunziker (l7), Lang (19), and certain Dairy'Laboratories
(15) varied somewhat in their recommendations as to the correct amount of
acid that should be present. Burke (8) suggested .80 to .85 per cent while
a dairy laboratory (15) and.Hunziker (8) recommended .75 to .85 per cent.
Lang (19) used a mixture of’B. bulgaricus and Strep. lactis cultures and
advised an.acidity of .65 to .85 per cent.

15

PURPOSE OF THE EXPERILENT

This experiment was undertaken for the purpose of investigating some

of the difficulties incident to the manufacture of granuled buttermilk, of

studying some of the factors which influence the flavor and body of this

product, and of determining the most suitable correlation of factors which

would yield the maximum quality of finished product. With these aims in

view, the following phases of the work were studied in detail:

1.

2.

3.

4.

5.

6.

7.

8.

Comparison of some physical and chemical properties of churn and
cultured buttermilk. '
Determination of the best method of manufacturing gramlled butter-
milk that would embody as many of the good prOperties of old-fash-
ioned churn buttermilk as possible. ‘
Determination of the minimum and optimum viscosity at which the
granules remain evenly dispersed.

Study of the effect of the butter granules on the wheying off of
granuled buttermilk.

Determination of the optimum amount of butter granules to add in
order to obtain the best flavor and the most pleasing appearance.
Study of the effect upon granule dispersion of different tempera-
tures of mixing and storing granuled buttermilk.

Study of the effect of adding different quantities of cream on

the flavor of the product. 8

Study of the effect of size of granules on dispersion.

16

PLAN OF EXPERIMENTAL'WORK

e o t tte

In order that the results of this work should apply to commercial
conditions in.so far as possible, it was thought desirable that the bulk
culture used in.these experiments should be of good quality, and.yet one
which was being manufactured on.a commercial scale. Accordingly, the cul—
tured buttermilk made in the college creamery was selected to be used in
this experiment. Excepting where notations were made to the contrary, this
buttermilk met the high standards demanded by the public for this product.
In general, this cultured buttermilk was made as described below.

The mother starter was carried from day to day in clean, quart bottles.
These were filled two-thirds full of whole milk, pasteurized at 2009 F. for
one hour and then cooled to 70P F. At about 4:50 in the afternoon the cul-
tures from.the previous days' inoculation were examined carefully. The one
adjudged best was used to inoculate the bottles of whole milk. Enough of
the inoculum.was used, so that the inoculated milk would be well coagulated
within.14 to 18 hours, or by the next morning. The cultures were incubated
in.a.lojonnier culture oven at a temperature of 700 F. is soon as the in-
oculated milk in the bottles was firmly coagulated, it was placed in.a re-
frigerator, the temperature of which was 40° 1‘. where it was held until used
for propagating a new culture, or for inoculating the ski-milk fer making
the cultured buttermilk.

The cultured buttermilk was made in a Pfaudler, glass-lined fifty-

gallon pasteurizer. Forty gallons of skimmilk were pasteurized in this vat

l?

at 190° F. and held at this temerature for one hour. This skimmilk was
then cooled to 70° F., when one-half pint of the mother culture was added
and thoroughly mixed by agitation. Under the conditions given, this amount
of starter was found to be sufficient to curdle the milk within 14 to 18
hours, or over night. The following morning, the coagulum was broken up by
gentle agitation, which required about three minutes. The cultured butter-
milk was then drained into ten gallon milk cans and placed in the refriger-
ator at 40° r. until used.

The churn buttermilk of which the physical and chemical properties
were studied, was obtained from regular churnings of cream as performed in
the college creamery.
' The cream used in waking the butter was obtained from that delivered
by the farmers of the district.

When the cream was received, it was weighed and then dumped into a
two hundred gallon Wizard vat. Tests were made to determine the acidity and
fat content, the average amounts present being five-tenths of one per cent
acidity and 54 per cent fat. The cream was warned to 90° 1?. and neutralited
to approximately .25 per cent acidity by adding a solution of calcium hydrate
and thoroughly mixing it with the cream at 90° to 100° F. for five minutes,
before further heating. The cream was then heated to 145° F. and held at
that temperature for 50 minutes, after which it was cooled to 100° 1'. Three
per cent of starter was added and the cream further cooled to 48° r. The
cooling was controlled, so that an hour to an hour and one-half was required
to reach the desired temperature.

Churning was brought about in a Cherry Dreadnought churn of 750 pounds

capacity. The churning temperature was so regulated that it would require

18

from40 to 50 minutes for the cream to break. The temperatures ranged from

50° to 55° F. When the granules reached the size of grains of wheat, the churn-
ing was stepped and the buttermilk drained off. Pint samples of the butter-
milk were taken after the first six or seven gallons had been.removed. The
buttermilk thus Obtained, contained no perceptible butter granules and was
representative of the average churn buttermilk.

922mm Cultured and Churn Buttgmiyg

In comparing the properties of these two buttermilks the same methods
fer each were used. It was, therefore, thought unnecessary to describe the
methods for each separately.

The flavor was determined by taste and smell in.sn.endeavor to detect
if possible any unnatural or foreign flavor that might be present.

In the acidity determination, nine cc. of a well mixed sample of'butter—
milk were placed in a clean.beaker, a few draps of phenolpthalein indicator
added and the whole titrated using a standardized solution of tenth normal
sodium.hydroxide. The results were reported as per cent lactic acid.

is there seemed to be a great many conflicting views on the correctness
of fat tests on.buttermi1k as determined.by using Babcock test'bottles, vari—
ous reagents, and so forth, it was thought more desirable to use the Iojonnier
method. Both the total solids and fat determinations were made by this method.

The wheying off defect was studied in.g1ass cylinders. A.clean, dry
100 cc. graduated, glass cylinder was filled to the 100 cc. graduation.mark
with the sample of buttermilk. The cylinder was then placed in the refriger-
ator at a temperature of 40° F. for 72 hours. After 24, 48 and 72 hours the
sample was removed and examined for visible whey, which might have appeared

on top of the coagulum. The amount of whey appearing for each of the three

19

days was read in cubic centimeters and reported as per cent; each cubic
centimeter of whey representing one per cent of whey.

The Hestphal balance was used in making all the specific gravity de-
terminations. no correction for temperature was made as the samples were
adjusted to the correct temperature of 15° C. before being analyzed.

7A MacNfichael viscosimeter was used to determine the viscosities of
the'buttermilks. The method for each type of buttermilk was identical ex-
cept that two different sized, or numbered, tension wires were used, a num—
ber 26 being used for the cultured buttermilk and a number 54 for the churns
buttermilk. The chief reason for the use of two wires was due to the dif-
ferences encounteredin the viscosities of the two buttermilks and the fact
that the number 26 wire had too great a tension to be sufficiently accurate
on such a nonpviscous liquid as churn.buttermilk.

In.making the determination the machine was so balanced or leveled
that the plunger hung in the center of the cup and the spindle in the center
of the dash pot. The turntable was adjusted to 20 revolutions per minute.
One hundred cc. of the buttermilk at a temperature of 20° C. were placed in
the dash pot. After adjusting the pointer to the zero mark on the scale,
the turntable was set in motion. The machine was allowed to run until the
reading on the scale remained constant. The reading as obtained from the
viscosimeter was in degrees which were changed to centipoises by means of
standardized wires and the fermulae C P/M.= 54.69 x gm - CM/M. (25). The
results were reported in centipoises.
mmmepf Cyndi Bart; ale 8

Two methods were used in determining the size of the curd particles

of the cultured buttermilk. First, the Knaysi method (18), which consisted

20

in placing 500 cc. of water in a 500 cc. Erlenmeyer flask and then.adding
100 cc. of cultured buttermilk using an additional 50 cc. of water fer rinse
purposes. The flask was then gently rotated ten times and allowed to stand
fer one minute. The contents were then poured over a Buchner funnel. Fifty
co. more water were used to rinse the flask. The curd remaining on the fun-
nel was washed onto a small piece of weighed cheese cloth and air dried, I
after which it was re-weighed, and the results reported in per cent. This
method is accurate to within ten per cent.

The second method which was used in determining the size of curd par—
ticles in the cultured buttermilk consisted in the same procedure as the
above, except instead of pouring the contents of the flask over the Buchner
funnel, they were poured through a weighed piece of cheese cloth, air dried,
re—weighed, and the results reported in per cent. This method also gives
only approximate results.

Owing to the nonaviscous nature and lack of visible lumps the Knaysi
method of determining the size of the curd particles in the churn buttermilk
was unsatisfactory. A method somewhat similar to the Knaysi method was used.
This consisted in pouring 100 cc. of the churn buttermilk through a piece of
weighed cheese cloth, air drying, re-weighing and determining the per cent
of curd particles retained on the cheese cloth. The results were reported
in per cent. The results obtained with this buttermilk are also only ap-
proximate.

The microscope was also used to determine the approximate size of the
particles in churn buttermilk. In the preparation of the sample for micro-
scopic study special technique as used by Babcock (l) was employed. This con-

sisted in diluting the buttermilk to be examined with a gelatine solution at

21

the rate of one part gelatine solution to ninety-nine parts buttermilk.

The gelatine solution consisted of one and five tenths parts gelatine to
ninety-eight and five tenths parts water with a few drops of phenol added
as a preservative. This gelatine solution.was used to hold the curd parti-
cles, and to eliminate the Brownian movement. A drop of the buttermilk and
gelatine mixture was placed on.a concave slide and examined under the high
power, dry lens. An average of 12 fields were examined for each sample.
The results of the field examinations were recorded as per cent of clusters
and per cent of individual particles. The maximum and minimum as well as
the average size of the particles were also determined by using a standard-
ized eye-piece micrometer. The results were reported in microns.

figthogs USeg lg tge gggpfsctgre QfLGranmledgfiuttermilk

There are two methods commonly used in the manufacture of granuled
buttermilk. The first, termed the churning method, consists of adding the
cream.directly to the cultured buttermilk, after which the mixture is churned
until the granules appear. The second method, called the granule addition
method, differs in that sweet cream.is churned until the butter granules.
reach the size of plump grass seed, after which the granules are well hard-
ened by placing them in the refrigerator at 40° F., and then added in defi-
nite amounts to a good grade of cultured buttermilk.

Both of these methods were tried in this experiment. In working with
the churning method, 5000 cc. of cultured buttermilk were placed in a six
quart Dazey churn.and 75 to 200 cc. of 40 per cent cream.added. Churning
was continued until the butter granules fermed, after which cultured butter-

milk was added in sufficient quantities to dilute the number of granules

22

present considerably. The product was then placed in the refrigerator at
40° F. until ready to be examined.

In the granule addition method of preparing granuled buttermilk a
different procedure was followed. The granules were obtained by churning
separately as described later. The granules, thus obtained, were mixed by
gentle agitation into the cultured buttermilk in the desired amounts. As
small amounts as possible of the churn_buttermilk in which the granules were
susPended were added to the cultured buttermilk.

Since this method of making granuled buttermilk was found to be sup
perior in freedom from wheying off, appearance, dispersion of granules, and
flavor, it was used for preparing the product for all the following experi—
ments.

In commercial practice the cultured buttermilk might well be added
directly to the churn containing the granules and the buttermilk and thorough-
1y mixed. However, as only small quantities of the granuled buttermilk were
made up at a time in this experiment it was thought best to add the granules
to the cultured buttermilk rather than the reverse order.

a t of Granuled tter

Three liters of sweet cream testing 12 per cent butter fat were ob-
tained from.the college creamery, and churned in a six quart Dazey churn.
The cream.was adjusted to a churning temperature of 563to 600 F. Enough
butter color was added to give the granules a dark yellow shade. As soon
as the cream broke and the granules reached the size of clover seed, the
churn.and contents were placed in the refrigerator, at 409 F., and allowed
to remain there until the granules were quite firm. Churning was then con-

tinued until the granules reached their maximum size, without losing their

23

individuality. This size was comparable to small wheat kernels. Great

care was exercised not to churn too long, or the granules tended to collect
and mat together. As soon as the granules had reached their maximum size,
the granules and the buttermilk were poured into two large beakers and trans-
ferred to the refrigerator at 409 F., where they were held until used.

A six quart Dazey churn.was used for mixing the cultured.buttermilk
and the granules. Three quarts of the bulk culture, as made in.the college
creamery,were placed in the churn. The temperature of the culture was 400
F. A definite amount of granules was weighed into an aluminum.cup, exclud-
ing as much buttermilk from the granules as possible, without mashing them.
A small amount of the cultured buttermilk was poured into the aluminum.cup
containing the granules. This mixture was then transferred to the churn.
The cultured buttermilk and the granules were mixed for two minutes, great
care being taken.to avoid undue agitation. The granuled buttermilk thus ob-
tained was placed in pint bottles and transferred to the refrigerator where
they were held at 40° F. until examined.

The acidity of the granuled product was determined in the same manner
as that used fer the cultured and churn.buttermilk.

When cream.was added, pasteurized, sweet cream, testing 20 per cent
and 40 per cent butter fat, was used. The cream was added to the granuled
buttermilk at the time of mixing the granules and bulk culture in the Dazey
churn. Pint samples containing various percentages of cream were placed in
the refrigerator at 4:00 F., held fer 24 and 48 hours, and then.removed and
examined for flavor.

When studying the effect of holding temperature on granule dispersion,

.five lots of clean, pint bottles were filled with.granuled buttermilk for

24

observation. The viscosity and acidity of the buttermilk were then.deter—
mined. Each lot was exposed to a different temperature for two hours. The
temperatures used were 65°, 70°, 80°, and 850 F. After the elapse of two
hours, the bottles were examined and the results, as to the effect on.gran~
ule dispersion, noted.

Two hundred and fifty cc. samples of granuled buttermilk were made up
containing different amounts of granules, and placed in half pint bottles
for later scoring. These bottles were then.placed in the refrigerator at
409 F. fer 48 hours after which they were removed, examined, and Judged by
different members of the dairy department as to flavor and appearance. These
samples were so labeled that the judges did not know the amounts of granules
added to each sample. Judging was based on the amount of granules present
in proportion to the amount of cultured buttermilk to give the best flavor
and appearance.

The viscosity of the granuled buttermilk used was determined by a
Eclicheel viscosimeter. Two hundred cc. of the buttermilk at 20° F. were
placed in each of five pint bottles. Enough cold water was added and mixed
to each bottle to give varying degrees of granule dispersion. 'Yiscosity
determinations were then run on each sample, and the minimum and Optimum
viscosities yielding the best dispersion.after 48 hours noted.

A quantity of'bulk culture was Obtained from the college creamery and
divided into two parts. To the first part two per cent of granules were
added, and thoroughly mixed. A.100 cc. sample was placed in.a graduated
cylinder and put in the refrigerator. To the second part, no granules were

added. A like sample was also taken.and put in the refrigerator. This

25

sample was to serve as the control. Both samples were removed and ex-
amined for whey after 24 and 48 hours. The results were reported in

per cent whey.

Photograph

To show the result of the effect of viscosity on granule disper-
sion, three samples of granuled buttermilk were made up and placed in
pint bottles. The butter granules were given an.unusually dark color
by adding four cc. of butter color per pint sample. These samples were
so made and arranged that number one would show complete dispersion, inr
dicating high viscosity, number two less viscosity and poorer dispersion
and number three the effects of very poor or low viscosity. The samples
were placed on.a laboratory table with a green blotter serving as a back

ground. The picture was taken.by the college photographer.

26

seems
Before starting this work on granuled buttermilk it was thought best

that several samples of cultured and churn buttermilk should be examined
and some of their physical and chemical prOperties determined. The proper-
ties of the two products could then be compared and their differences noted.
Such an analysis would serve more or less as a guide in formulating a good
quality granuled buttermilk.

STUDY OF CULTURED BUTTERMILK

Samples from ten lots of cultured buttermilk were obtained from the

college creamery and analyzed according to the methods outlined above. The
results are presented in.Table I. With the exception of samples number one,

six, and nine all the samples were quite uniform, both in composition.and

physical preperties. Samples one and nine showed a considerable difference

in the property of wheying off, especially number one, which wheyed off to
the extent of 16 per cent after 72 hours. The number nine sample was much

better, showing only 2 per cent whey after a similar period of time. The
wheying off which occurred in the other samples was negligible.

The fat content ranged from 0.16 to 0.56 with an.average of 0.271 per
cent butter fat. The range in total solids was quite narrow, being from

8.42 to 8.92 with an average of 8.659 per cent. The acidity showed a rather
wide variation, ranging from a high of 0.92 to a low of 0.78 per cent, the
average being 0.865 per cent.

There was a great difference between.the samples in the size of the
curd particles, as determined both by the Knaysi and by the cheese cloth
methods. Viscosity also showed a large variation, varying from 20.86 to
256.2 with an average of 158.68 centipoises.

The flavor in sample number one was poor, being thin.and watery.

The other samples with the exception of number six, which was exceedingly

lumpy and rather flat, had no objectionable off flavors.

27

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28

STUDY OF CHURN BUTTERMILK

In the study of the churn product samples of buttermilk from.15
separate churnings were analyzed. The results, which are presented in
Table II, were fairly unifOrm. The cream from which the butter was churned
had an.average acidity of .259 per cent, whereas the resulting buttermilk
averaged .248 per cent acidity.

The chief flavor defects in the churn.product were classified as
neutralizer and flat. The per cent of fat and of total solids present,
.759 and 8.70 respectively, were comparable with those obtained.by other
investigators, (8), (25). Wheying off occurred in every sample without
exception, and increased in.smount as the product became older. The size
of the casein.particles varied somewhat, but were considerably smaller
than those examined from.the cultured product. The specific gravity showed
quite a variation, varying from 1.0250 to 1.0290 with an.average of 1.0255.
There was only a slight variation in the viscosities, the average being

2.054 centipoises.

29

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Table II. Analysis of Churn Buttermilk
snide Cream ”5‘ ”U“ ”“5“5 ‘ ‘4 Tenn ‘ w
No. Acidity Flavor Acidity Fat Solids
g g g 2 g5 age .48 hrs 7; has.
1 0.21 Slight 0.20 0.60 8.25
neutrailizer
2 0.50 Flat 0.29 0.71 8.48
butts
5 0.25 Good 0.25 0.61 8.52
4 0.56 Slight ‘ 0.54 0.60 8.87
neutralizer
5 0.18 flat 0.17 0.68 8.98
6 0.21 Flat 0.18 0.74 8.95
Slight
7 0.26 Neutralizer 0.24 0.80 8.44
8 0.20 Slightly 0.18 0.71 8.49
buttery
9 0.21 Fair 0.20 0.89 8.89
10 0.47 Good 0.47 0.92 8.64
11 0.51 Good 0.50 0.88 8.85
Neutralizer
12 0.21 and buttery 0.22 0.80 8.58
15 0.22 Flat 0.22 0.75 8.77
14 0.52 Fair 0.50 0.77 8.92
15 0.18 Strong 0.18 0. 89 8 . 94
neutralizer
Average0.259 0.248 0.759 8.70

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2 81.56 18.64 4 - 80 54 12.52 1.0250 2.001
5 77.55 22.67 5.- 50 25 4.84 1.0257 1.950
4 75.61 26.59 2 - 75 18.5 8.54 1.0248 2.115
5 88.00 12.00 2.5 - 80 25 10.62 1.0270 2.008
6 95.00 7.00 1.5 — 110 17 10.07 1.0270 2.118
7 82.00 18.00 5 4 60 21 1.74 1.0260 1.964
8 86.01 15.99 5 - 112 25 5.86 1.0254 2.105
9 88.89 11.11 5 - 87 28 5.85 1.0276 2.108
10 84.26 15.74 5 - 90 18 4.49 1.0257 1.861
11 81.54 18.66 4 - 94 21 5.25 1.0265 2.115
12 70.89 29.11 4 - 50 10 4.04 1.0240 2.011
15 68.54 21.66 5 - 89 19 5.64 1.0257 2.518
14 78.44 '21.56 5 — 50 8 2.50 1.0255 2.206
15 70.25 29.77 4 - 79 10 5.87 1.0250 1.915
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51

COMPARISON OF CULTURED AND CHURN BU‘I'I‘ERMIIK

The differences between the cultured and churn buttermilk were very
marked in.a11 the properties examined, except in.case of the per cent of
total solids. The per cent of total solids of each.buttermilk was similar,
the average being 8.659 per cent for the cultured buttermilk and 8.701per
cent for the churn buttermilk.

The flavor of the cultured product differed lurkedly from that of the
'churnfibuttermilk. The former was characterized by its acidity and pleasant-r
ness, whereas the letter often.possessed buttery and neutralizer flavors.

The contrast in the fat and acidity content was very marked between
the two buttermilks. The cultured buttermilk had an.average fat content of
0.271 per cent and an acidity of 0.865 per cent, while the churn buttermilk
averaged 0.759 per cent fat and 0.248 per cent acidity.

Wheying off occurred in the churn buttermilk after 24 hours without
exception, and increased as the product became older. However, in the cule
tured product, except sample number one, wheying off did not occur during
the first 48 hours, and only two samples, numbers one and nine, showed any
appreciable amount of whey after 72 hours.

The size of the casein particles found in the two buttermilks, as de-
termined by the cheese cloth method, also showed.a marked contrast. The
particles of cultured buttermilk retained on the cheese cloth averaged
55.624 per cent and that of the churn.pr0duct only 5.80 per cent.

The difference between the viscosities of the two products was con-

siderable. The average for the cultured buttermilk was 158.68 centipoises

52

while that of the churn buttermilk was much lower, being only 2.054

centipoises.
THE HIKING 0F GRANULED BUTTERMILK B! THE CHURR METHOD

In.all the experiments in which granuled buttermilk was made by the
churn method, unsatisfactory results were obtained. Excessive wheying off
occurred in every case, probably due to the excessive agitation and pro-
longed time required to produce the granules. The granules obtained by
this method were flaky, small, and comparatively inconspicuous.

The flavor immediately after churning showed some superiority over
the original cultured milk, but rapidly deteriorated after the sample had
been held for a few hours. The granules, however, which were obtained by
this method, seemed to have greater individuality than those obtained and
used in the addition method. The dispersion of these granules was quite

good. The results are shown.in Table III.

I.

55

 

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MAKING GRANULED BUTTERMILK BY THE GRANULE ADDITION IETHOD

All the results of the exPeriments in.making granuled buttermilk
by the granule addition method were highly satisfactory and proved much
superior in.avery detail to those obtained by the churning method. Whey-
ing off was not encountered, except where the original cultured buttermilk
was of inferior quality. The appearance was good. The granules were of
sufficient size to be seen readily when the product was bottled. The
flavor was improved in.svery case, the granules being of sufficient size
to be tasted easily. The results are presented in Table IV.

Preserving the individuality of the butter granules before adding
them to the churn presented some difficulties in this method. Freezing
the granules at temperatures below were rather than hardening them at 40°
1. did not prove entirely satisfactory. Two different lots of granules,
containing as little‘buttermilk as possible were hardened at low tempera-
tures for two hours, after which they were added to the cultured butter-
milk. The granules were firl, but matted together so strongly that it was
most difficult to distribute them evenly and disperse then as individual
granules throughout the cultured buttermilk. This method of hardening the

granuleswas, therefore, discontinued.

55

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56

EFFECT OF DIFFERENT VISCOSITIES ON THE GRANULE DISPERSION

The viscosity of the cultured buttermilk seemed to have an important
bearing on whether the butter granules stayed evenly distributed or came
to the top of the container. This experiment was undertaken to ascertain
the minimum.viscosity at which the granules would stay evenly dispersed,
and further, to determine the most desirable viscosity in the cultured
buttermilk to maintain even.granule distribution. The results of these
experiments are presented in Table V.

It was found that, when the viscosity of the cultured buttermilk
dropped below 50 centipoises, the granule dispersion was poor, which
meant that the greater portion of the granules had collected at the t0p
of the container. The lowest viscosity at which the granules would stay
dispersed was classified as “barely satisfactory”. Viscosities from
65.56 to 74.50 centipoises gave results classified as "fair“. Viscosi-
ties above 74.50 centipoises proved to be ideal both from the standpoint

of even.distribution.and from the maintenance of the proper degree of
dispersion of the granules. It was also noted that average cultured
buttermilk having an.acidity of .80 per cent, or over, and not diluted in
any way, always gave a viscosity sufficiently high to insure the maximum

granule dispersion.

7
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59

EFFECT OF BUTTER GRANULES ON THE WHEIING OFF OF GRANULED BUTTERMILK

my type of artificially made buttermilk is unsatisfactory 1r whey-
ing off occurs within 48 hours. It has been.shonn (8) (15) that cultured
buttermilk rill remain free from this defect for more than.48 hours if
good quality materials are used in the making, and if the product is kept
at temperatures below 450 F. Trials were run, therefore, to see.whether
the butter granules, as added to cultured buttermilk would have any effect
on wheying off. The results are given in.Table VI.

It would appear from these results that the presence of butter granr
ules does not effect the separation of they. Of the samples examined
only one, number five, gave any appreciable amount of IhfiYb However, the
control sample remained free of this defect. The amounts of whey present
after 48 hours in samples one, two and six were quite negligible, although
present. The controls of these samples, honever, were criticized for be-
ing gassy. In the other samples, neither the control nor the granuled

product showed any wheying off after the 48 hour period.

Table VI. THE EFFECT OF BUTTER GRANULES ON THE WHEYING OFF OF

GRANULED BUTTERMILK

aw; LALLAA‘A‘AA‘L LL kLLLH- .A

wAnount of Whey“ Amount of Whey“ Amount of Whey
% After 24 hrs. % After 24 hrs.

kA~kaLHflkak~¥kAg¥gkka

Amount of Whey

% After 48 hrs. % After 48 hrs.

‘LA‘.

40° E.(Cogtgol) 40° 2;. 40° g.(oontroi) 40° 2.

1 lone None .1 (gassy) .5
2 Bone None None .2

3 None None lone None
4 None None None None
5* None 1.0 None 4.0
6 None None .2 (sassy) .2
7 None None lone lions
8 None None lone lone
9 None None None Bone
10 None None None None

##WLLHA;A_.AAAkagL_Fg;A_k kkk“ A;

EELLA‘ALLkLAAALA.LALALALQ‘EF MAB

* This wheying off was probany due to excessive agitation rather than

from the granules .

EFFECT OF VARIOUS AJDUNTS 0F GRANULES 0N FLAVOR AND APPEERANCE

Flavor and appearance are two of the most desirable qualities to be
controlled in making granuled buttermilk. The flavor must be clean, pleas-
ant and resenble churn buttermilk to a considerable degree. The granules
must be of such size that they my be readily seen in the bottle or con-
tainer, and easily tasted when the product is taken into the mouth. lith
these facts in mind, this phase of the work was undertaken to determine
the most desirable amount of butter granules that should be added, to give
the buttermilk these desired qualities.

From'the data presented in Ifable VII, it appears that even as little
as two tenths of one per cent of butter granules, when added to the cultured
buttermilk, gave some improvement in flavor. This improvement in flavor in-
creased until one per cent of granules had been added. Additions of gran-
ules above one per cent gave too large a preportion of granules to the amount
of cultured buttermilk present. Furthermore, when more than one per cent
was added the flavor also tended to become buttery.

When the granules were added in increasing amounts below five tenths
of one per cent the flavor was somewhat improved, but the granules were quite
inconspicuous and not readily seen. When amounts above one per cent were
added, both the flavor and appearance were affected, the flavor becoming
slightly buttery and the appearance being criticized for having too lazy
granules present.

Of all the samples judged, those containing six tenths to one per cent

of gramiles gave the best results from a flavor standpoint. From the point

of view of appearance, the addition of only six tenths of one per cent
of granules gave fair results, there being scarcely enough granules pres-
ent to be seen readily. The best results were Obtained when.eight tenths

to one per cent were used.

Table VII. THE EFFECT OF VARIOUS AMOUNTS OF GRANULES ON FLAVOR AND

APPEARANCE

A_.AA_A_LL_AAA.A L4LLAL.LLA¥L_ALLLLL‘LLLkL ALL+LLAAALLkLLLkLLWg‘Ag‘ALLLA—QLHLLL

S'Alount of Amount of.Amount of

 

Lot Cultured Granules Granules Flavor Granule
no. Buttermilk Added Added Appearance
ll ”local-lgranslpljuluclu- “mall. . . 11lilpill£l 4
I 250 Control - Good
250 0.5 0.2 no improvement Inconspicuous
0 Slight
250 1.0 0.4 improvement Inconspicuous
250 1.5 0.6 Good Fair
250 2.0 0.8 Veny good Good
II 250 Control - Good
250 0.5 0.2 no improvement Inconspicuous
Slight
250 1.0 0.4 improvement Inconspicuous
Fair, hardly
250 1.5 0.6 Good enough granules
250 2.0 0.8 very good Good
250 2.5 1.0 very good Good
III 250 Control - Good
Considerable
250 1.5 0.6 improvement Fair
250 2.0 0.8 Good Good
250 2.5 1.0 Good Good
8 tly Slightly too

250 5-0 102 uttery' many granules

”'5

TABLE VII. (Continued) THE EFFECT OF VARIOUS AMOUNTS OF‘GRANULES ON

FLAVOR AND APPEARANCE

L-AJALAA— ALA—#4 ‘AFA%#LkAALLI¥ALLAAA—lLA—AA—kkA—L—AkALLLLLLLLLLALAL“AAF

_—' —thumt bf Amount of.Amount of__'

 

 

Lot Cultured Granules Granules Flavor Granule
no. Buttermilk Added Added Appearance
Higkkicicgi“ A A W;A ALA ALLAAA ALMAAkkA AA LA‘LAA A A LA A’AAA A ALA k:
IV 250 Control - Good

250 2.0 0.8 Good Good

1 Slightly too

250 5.0 1.2 Fair many granules

Slightly

250 4.5 1.8 buttery Too many granules

250 5.0 2.0 Poor, butteny Too many granules

250 6.0 2.4 Very buttery Too many granules

250 7.0 2.8 Very buttery Too many granules

250 8.0 5.2 Very buttery Too many granules
V 250 Control - Good

250 5.0 1.2 Good Good

. . 811th

250 4.5 1.8 buttery v Too many granules.

250 5.0 ' 2.0 Poor, buttery Too many granules.

250 6.0 2.4 Very buttery Too many granules

250 7.0 2.8 Veny butteny Too many granules

250 ' 8.0 5.2 Very buttery Too nary granules.
VI 250 Control - Good

' Considerable

250 1.5 0.6 improvement Fair

250 2.0 0.8 Good Good

250 2.5 1.0 ' Good Good

250 5.0 1.2 Slightly Slightly too

butteny many granules

EFFECT UPON GRANULE DISPERSION OF DIFFERENT TEMPERATURES OF MIXING

AND STORING GRANULED BUTTERMILK

From.the previous experiments, it was observed that with a rise in
temperature there was a decrease in the viscosity of the buttermilk.
Furthermore, as previously stated, a viscosity of 65.56 centipoises was
the lowest at which the granules would stay dispersed with any degree of
success. In view of these observations, trials were made to see if the
high temperatures, as encountered in the summer months, would reduce the
viscosity of the cultured buttermilk to such an.axtent, that special pre-
cautions in temperature regulation would be necessary in order to insure
having a viscosity sufficiently high to give the granules the proper de-
gree of dispersion.

The results Obtained, presented in.rable VIII, show that temperatures
from 65 to 85° F. for two hours can be used satisfactorily in mixing the
granules with cultured buttermilk and storing the product without materially
injuring the dispersion properties. It was also feund that the lower temp-
eratures gave the best results. A temperature of 850 F. for mixing gave
fairly good results, but not so good as when.lower temperatures were used.
After the sample had stood fer a few minutes at this high temperature, the
granules had a tendency to soften and mat together. There was also a tend-
ency for the granules to be in.the upper half of the container. This last
defect, however, was not serious enough to make the sample entirely unsatis-
factory. Although these comparatively high temperatures appeared satisfac~
tony in part at least, from the standpoint of granuled dispersion, bacterial

development continued which affected the flavors.

Table VIII. THE EFFECT UPON GRANULE DISPERSION OF DIFFERENT TEMPERA-

TURES 0F MIXING AND STORING GRANULED BUTTERHILK
VI ‘ 1&th as U 121213; 3? I sense orientate: sass; unease.
Lot Granuled Granuled Granuled Held - 2 hrs. After 2 hrs.
No. Buttermilk. Buttermilk Buttermilk

 

 

 

cc. ‘AA-::;§+LLpAALgA:hp. LJJA+*LL2_E,JAApLALAJAAALLAFLJ_LA‘_F
I 500 0.85 128.14 65 Very good
500 0.85 128.14 70 Veny good
500 0.85 128.14 75 Good
500 0.85 128.14 80 Good
500 '0.85 128.14 85 Fairly good
II 500 0.86 154.96 65 Very good
500 0.86 154.96 70 Very good
500 0.86 154.96 75 Very good
500 0.86 154.96 80 Good
500 0.86 154.96 85 Good
III 500 0.81 115.24 65 Very good
500 0.81 115.24 70 Very good
500 0.81 115.24 75 Good
500 0.81 115.24 80 Good
500 0.81 115.24 85 Fair

46

Table VIII. (Continued) THE EFFECT UPON GRANULE DISPERSION OF DIFFERENT
TEMPERATURES 0F HIKING AND STORING GRANULED BUTTERMILK

LJ-4A A A AWLLQHLAkLALLAA—LA‘A A‘lkLkA LLLLLL¥AJ LLA_A_A—1

Anountiof Acidity of Viscosity of Temperatures‘ Einnui ”DispersIon

 

Lot Granuled Granuled Granuled Held — 2 hrs. After 2 hrs.

no. Buttermilk Buttermilk Buttermilk

.iiinmallaliiniaae--annuanueuufiRenau11-1eu-1111a

IV 500 0.82 121.56 65 Very good
500 0.82 121.56 70 Very good
500 0.82 121.56 75 Very good
500 0.82 121.56 80 Good
500 0.82. 121.56 85 Fairly good

V 500 0.85 152.40 65 Veny good
500 0.85 152.40 70 Very good
500 0.85 152.40 75 Very good
500 0.85 152.40 80 Good I
500 0.85 152.40 85 Good

VI 500 0.80 118.52 65 Very good
500 0.80 118.52 70 Veny good
500 0.80 118.52 75 Good .
500 0.80 118.52 80 Fairly good
500 0.80 118.52 85 Fair

47

EFFECT OF THE ADDITION OF DIFFERENT AMOUNTS OF CREAM ON THE FLAVOR OF
GRANULED BUTTERAEII

The addition of small amounts of cream to buttermilk is not new.
Several investigators (9), (20), have recommended its use as a means of
improving the flavor of cultm'ed buttermilk. Numerous trials were made
to determine the effect which small additions of cream would have upon
the flavor of the granuled buttermilk.

In the first seven lots, various amounts of 40 per cent, pasteurized,
sweet cream were added to the granuled buttermilk. The results are shown
in Table II. In lots one, two, three and seven, the flavor of the base
» cultured buttermilk as represented by the control was slightly off. How-
ever, when amounts of cream from one to three per cent were added, this
off flavor was more or less masked with the result that a better flavored
product was obtained. The most marked improvement from all standpoints
occurred when one and five tenths to two per cent of cream were used. It
appeared that no additional flavor advantage was obtained by adding over
two per cent of cream to the granuled buttermilk when the flavor of the
original buttermilk was somewhat off, or the acid slightly high.

In lots four, five and six, the base, or control, buttermilk was of
good flavor. When two to three per cent of 40 per cent cream were added,
the flavor was not improved, but became somewhat unnatural, being criti-
cized for being slightly rich and creany. When amounts from one to one

and one-half per cent were added, slight, if any, changes were noticed.

Table II. EFFECT OF THE ADDITION OF DIFFERENT AMOUNTS OF CREAM.OH THE

FLAVOR 0F GRANULED BUTTERMILK

LMALLkLALAAAAFAH‘A‘AAAJ‘AAA‘AAAALAAALA‘L‘LAMAWAAJALA

Amount of Acidity of Age of Sample

 

Lot 40% Cream.Granu1ed when.examined Flavor
lb. $‘by Buttermilk for Flavor
Museuuhemsilll1-.--1---ll1114llm1l
I Control 0.82 48 Flat
1.0 0.82 48 Slightly flat
2.0 0.82 48 Good
5.0 0.82 48 Fair
II Control 0.84 48 Very poor
1.0 0.84 48 Poor
2.0 0.84 48 Fair
5.0 0.84 48 Fair
III Control 0.85 48 Too acid, poor
1.0 0.85 48 Fair
1.5 0.85 48 Fair
2.0 0.85 48 Fair
IV Control 0.85 24 Good
1.5 0.85 24 Slightly better
2.0 0.85 24 Good
2.5 0.85 24 Good
5.0 0.85 24 Slightly rich

49

Table II. (Continued) EFFECT or THE ADDITION OF DIFFERENT AMOUNTS OF

CREAM ON THE FLAVOR OF GRANULED BUTTERHILK

H.41- AAAMAL AHA444_A__‘A4__A4AA 444AAAAAAAAAAAAAAJAJJAAAAAAL

imo'fint of A Acidity ‘of Age of Sample I

 

Lot 40% Cream Granuled when Examined Flavor
Nb. 5 by Buttermilk for Flavor
W .iliuuuilmi ._~
V Control 0.81 24 Fair
1.0 0.81 24 Slightly better
1.5 0.81 24 Slightly better
2.0 0.81 24 Too creamy
VI Control 0.78 24 Good
1.0 0.78 24 Good
1.5 0.78 24 Good
2.0 0.78 24 Slightly too rich
VII Control 0.74 24 Fair
1.0 0.74 24 Good
1.5 0.74 24 Good
2.0 0.74 24 Slightly rich
VIII Control 0.82 24 Good
1.0 0.82 24 Good (Slightly better)
1.5 0.82 24 Good
2.0 0.82 24 Slightly rich

50

EFFECT ON THE FLAVOR BY THE ADDITION OF 20 PER CENT VERSUS 40 PER CENT

CREAM TO GRANULED BUTTERMILK

Trials were made to determine if the use of 20 per cent cream would
give results comparable to the results obtained when.40 per cent cream
was added to granuled buttermilk, providing equal amounts of fat were used.
The results are shown in.Tab1e I.

A total of six lots were examined. Lots one, two, four, and six gave
identical results, in that there was no flavor difference when either 20
per cent or 40 per cent cream was added to the granuled buttermilk. In
lots three and five, there was only a slight flavor difference, but this
flavor was not magnified enough for the average consumer to detect.

The addition.of small amounts of cream in lots one, two, three and
six improved the flavor. The controls of these samples were somewhat off
flavored. In lots four and five, the control samples were good flavored
and the addition of small amounts of cream had little or no effect on the

flavor o

Table I.

‘4‘

AMLLAA_AAAAA

Amount of jimount of Acidity of.Age of Sample

51

EFFECT ON THE FLAVOR BY THE ADDITION OF 20 PER CENT VERSUS 40

PER CENT CREAM TO GRANULED BUTTERMILK

AJJJJJJ‘JJ‘AJALAJJAAAJ—AAAJJJAALH‘uJ-‘AAAHAAlgA

 

Lot 20% Cream 40% Cream. Granuled when.Examined Flavor
no. % Volume % Vblume Buttermilk for Flavor
l .uriiiiiugr i- .i-rir_ii$i“Wirhqunsiiuu-, lirrlumil
I Control Control 0.80 24 Poor
None 1.5 0.80 24 Good)
')no difference
5.0 Home 0.80 24 Good)
Rene 1.0 0.80 24 Fair)
)no difference
2.0 NODe 0.80 24 Fair)
II Control Control 0.81 24 Poor, flat
Rene 1.5 0.81 24 Fairly good)
difference
5.0 None 0.81 24 Fairly good)
NOne 1.0 0.81 24 Fair)
)no difference
2.0 None 0.81 24 Fair)
III Control Control 0.84 24 Fair, slightly acidy
Rene 1.5 0.84 24 Good +-
5.0 none 0.84 24 Good
Rene 1.0 0.84 24 Fair)
)no difference
2.0 None 0.84 24 Fair)

52

Table X. (Continued) EFFECT ON THE FLAVOR BY THE ADDITION OF 20 PER

CENT VERSUS 40 PER CENT CREAM TO GRANULED BUTTERMILK

AL AkL‘A.“L‘JJ_‘A__AJA_A_AJJA—A—AIAAA AA_A_AAAA-‘4—“AA4A‘AJJA—‘LJ—‘AL‘AJAA-

7”lrcdn£ of Amount of Acidity.ofk Age of Sample
Lot 20% Cream 40% Cream Granuled when.Examined Flavor

NO. % Volume % Volume Buttermilk For Flavor

 

 

uHJAAA-A—AAAAt—A—‘AJ-A—A A-HAAMWH
IV Control Control 0.85 48 Good
an9 1.5 0.83 48 Good)
)no difference
5.0 Rene 0.85 48 Good)
Rene 1.0 0.85 48 Good)
)no difference
2.0 None 0.85 48 Good)
V Control Control 0.82 48 Godd
None 1.5 0.82 48 Slightly better
3.0 None 0.82 48 Slightly better
NOne 1.0 0.82 48 Good +-
2.0 ane 0.82 48 Good
VI Control Control 0.81 48 Fair
Rene 1.5 0.81 48 Good)
)no difference
5.0 Rene 0.81 48 Good)
None 100 0081 48 Fair)
- .)no difference
2.0 None 0.81 48 Fair)

55

EFFECT OF SIZE OF GRANULES ON DISPERSION

The size of the butter granules usually present in granuled butter-
milk may be roughly classed under two headings, namely, those comparable
to the size of clover seed, and those approaching the size of small kernels
of wheat. The former are found chiefly in granuled buttermilk made by the
churn method, while the latter are most common in the product when the gran-
ule addition method is used. .

The smaller granules, as Obtained by the churn method, proved to be
slightly better in staying evenly dispersed, than the granules the size of
small wheat kernels. However, the dispersion of the granules of either
size were such, as to be considered entirely satisfactory.

When.granules from an average commercial churning of butter were added
to cultured buttermilk the dispersion was fair, but not as good as when the
smaller sized granules were added. These granules were somewhat larger
than any found in granuled buttermilk, and were comparable in size to plump
wheat kernels.

It appeared that the larger the granules the greater would be the
buoyancy and the greater the tendency toward inferior dispersion. However,
the granules as ordinarily obtained in the churning method or those used in
the granule addition.method were not of sufficient size to cause faulty dis-
persion. The gramlles as obtained from the average commercial churning may
be disregarded as far as granuled buttermilk was concerned owing to the dif-‘
ficulty of obtaining them as individual granules. The size of these gran-
ules were also such, that flavor and appearance were impaired, being too

large when taken into the mouth, and giving the product a more or less
chunky appearance.

Table II.

LAM

AAA

AAAAAAJA‘J‘JAHL‘AJAAJ‘J#JA44‘A

AQLAJAAAA‘LA‘JFJA

EFFECT OF SIZE OF GRANULES ON DISPERSION

Amount of Acidity of Amount of Comparable Appearance

54

AAAJAAAHAALQAA

 

Dispersion
Sample Cultured Cultured Granules Size of
no. Buttermilk Buttermilk Added Granules
Used cc. % %
l 250 0.84 1.0 Clover seed Fair Very good
2 250 0.82 1.0 Clover seed Fair Very good
5 250 0.81 1.0 Clover seed Fair Very good
4 250 0.83 1.0 Clover seed Fair very good
Small wheat Very
5 250 0.85 1.0 kernels Good Good
. Small wheat Very
6 250 0.86 1.0 ' kernels good Good
Small wheat Very
7 250 0.81 1.0 kernels good Good
Small wheat Very
8 250 0.82 1.0 kernels good Good
Small corn ) Granules
9 250 0.85 1.0 kernels ) too large, Fair
Small corn ) gave a
10 250 0.84 1.0 kernels ) chunky Fair
) appearance
Small corn )
11 250 0.84 1.0 kernels ) Fair

L44

AAA—F‘JJJ__-4H‘LALJ-AALLJJA-AA‘JJJ—‘A

55

DISCUSSION

The average analysis of the cultured buttermilk represented quite
closely the usual composition of this product. There were, however, some
of the samples that appeared abnormal. The high percentage of wheying
off encountered in sample one was due to age. This sample was 72 hours
old befOre being analyzed, while the remaining samples were less than 24
hours old.

The variation in the amount of fat and of total solids is rather hard
to explain unless theskimmilk from which the product was made varied to
some degree in its composition, due to the incompleteness of skimming,
high pasteurizing and holding temperatures, or to the addition of water.
It is doubtful if the actual manufacturing operations had any marked ef— .
fact on the percentage composition.

Acidity variations may be explained by a number of factors, such as
amount of inoculum, duration and temperature of incubation, and to the de-
gree to which the product was cooled. The fact that these samples were
obtained and analyzed during the warm summer months might have had some
bearing on the acidity ranges.

The difference in the size of the casein particles was probably due
to one or two factors, namely, the degree of ripeness, or to the method
and time required to break up the coagulum. This last cause was probably
the chief reason for the variation.

The viscosity variation may be closely associated with the amount of

inoculum, the pasteurization exposure, and to the degree of ripeness of

the coagulum. The fineness of the broken coagulum may also have caused

56

this variation. The low viscosity reading obtained on one of the samples
was probably due to the age of the sample, and to the fact that consider-
able whey was present, for as shown, low viscosity is closely associated
with wheying off.

The average results obtained from the study of the churn.buttermilk
again show considerable similarity to the usual analyses of this butter-
milk. The cream used for the churnings varied in acidity, due to the de—
gree of neutralization employed, and to the ripening period following
pasteurization.

The acidity of the churn.buttermilk appeared to be somewhat abnormal,
in that it was somewhat lower than the acidity of the cream used. This
was the reverse of what would normally be expected. Since the acidity is
confined almost entirely to the serum, a concentration of the serum, there-
fore, should give an increase in the amount of acidity in the buttermilk,
rather than.a slight decrease. This reverse order probably may be ex—
plained by the fact that the serum of the cream was somewhat diluted by
the water used to rinse down.the cream vat. variations in the amount of
this rinse water added, may also have accounted for the variation in the
specific gravity, total solids, and to the slight variation of the vis-
cosities.

The degree of variation in the fat content of the churn.buttermilk
may be explained by variations in exhaustiveness of churning as influenced
by many factors, such as acidity of the cream, temperature of the cream at
time of churning, prolongation of churning, richness of the cream, time of

holding cream at low temperatures, and so forth.

57

Wheying off in all the samples could be attributed chiefly to the
lack of viscosity.

The variation in the size of the casein particles of the churn'but—
termilk was probably the result of such factors as time required to churn,
acidity, fat content of cream, and to the completeness of churning.

When the churn.method of making granuled buttermilk was used, wheying
off occurred in every case. This defect was probably caused by too vigor-
ous agitation.and to the length of time this agitation was required before
the granules became of sufficient size. The low fat content of the mixt-
ure of cream and cultured buttermilk was largely responsible for the long
period required to churn. This defect may not, and probably does not oc-
cur when larg, amounts of the product are made, and the large factory re-
volving churn is used. The revolving churn has a less vigorous action,
yet more of a concussion force than has the small Dazey churn which was
used in these experiments.

The flavor of the granuled buttermilk made by the churn.method was
superior to the original for a few hours, but soon deteriorated. The fact
that separation of whey occurred naturally would affect the flavor. The
fresh aromatic flavor of the cultured buttermilk was replaced by a sharper
acidity and a dull, almost insipid flavor.

The granules obtained by the churn method of manufacture were quite
small, flaky, and rather inconspicuous. This was probably due to the small
amount of fat present in the mixture of cream and cultured buttermilk from

which the granuled buttermilk was made. Low testing cream usually requires

9‘.

 

58

a longer phurning period, other conditions remaining constant, than high
testing cream, and the granules formed are generally smaller.

The granule addition.method of making granule buttermilk gave a su-
perior finished product than did the churn.method. Since the granules
were churned separately and then added to the cultured buttermilk, wheying
off was practically eliminated. The flavor of the granuled buttermilk as
made by this method was slightly inferior to the flavor obtained by the
other method during the first few hours, chiefly because the duration of
time was not sufficient to blend the flavor of the granules and the cul-
tured buttermilk, which blending finally yielded the old—fashioned, churn
buttermilk flavor. This flavor, once blended, improved with age, within
limits, and was good even.after 48 hours, while the flavor of the churn
product deteriorated rapidly after the first few hours and continued to
deteriorate and after 48 hours it was veny inferior.

Considerable care had to be exercised in churning the granules, as a
small amount of over churning tended to force the granules into a clump,
or mass. In obtaining these granules a small churn which may'be watched
closely and regulated is quite necessary. In order to reduce the chances
of the granules matting together, the entire churning was cooled after
the granules had formed, after which the churning was continued until the
granules reached the desired size.

Cream testing 12 per cent butterfat was used instead of a higher fat
cream for obtaining the butter granules, chiefly because a high fat cream,

when churned, gave too large a proportion of granules to the amount of

59

buttermilk present, which, therefore, increased the difficulty of main-
taining the individuality of the granules.

From the viscosity studies, it was evident that the cultured butter-
milk to which the granules were added, unless diluted, would always have
a viscosity sufficiently high to insure good granule disperion. 'Water
might be used to reduce the viscosity of the product, in case a less vis-
cous product was desired as long as the viscosity is kept, preferably
above 74.50 centipoises. Viscosities as low as 65.56 centipoises might
be used, but if success is to be guaranteed in every day Operations, it
would be better to keep above the higher viscosity.

There seemed to be no apparent effect on wheying off of granuled
buttermilk due to the addition of butter granules. If the agitation in
mixing the granules and cultured buttermilk were excessive, wheying off
was likely to occur, being caused by this agitation rather than by the
presence of granules. When the cultured buttermilk used was somewhat
gassy, a separation of whey was the usual result, which became greater
with age.

The flavor and appearance of granuled buttermilk depended to a
large ektent on.having the correct amount of granules present. From.both
standpoints eight tenths to one per cent of granules were recommended as
best meeting these requirements. When.more than one per cent of granules
were added, the buttermilk appeared unnatural and mottled. An excess of
granules also impaired the flavor, yielding a'buttery flavor which was
not considered beneficial.

The granules and cultured buttermilk might be mixed at temperatures

as high as 85° F° but was not advisable since even distribution of the

60

granules was harder to maintain. The viscosity of the cultured butter-
milk had some effect also upon the diapersion of the granules. The higher
the viscosity the better was the distribution of the granules at these
higher temperatures. The granules should, however, be mixed at as low
temperatures as possible, because the lower the temperature the greater
the viscosity and, therefore, the better the distribution. The granules
had a tendency to be in the upper half of the container at high tempera—
tures owing to the decreased viscosity. The tendency of the granules to
soften.and to mat together was due to the comparatively low melting point
of butter fat. It is quite probable, that after a longer period of time
than.two hours the matting and rising of the granules would become more
intense, when the higher temperatures were used. Also, high temperatures
of storing would enhance other defects which would render the buttermilk
unsatisfactory.

Cream improved the flavor of granuled buttermilk, especially when
the cultured buttermilk used had a tendency toward an off flavor, or was
high in acid. The flavor of the cream.was such that it seemed to overcome
or mask the off flavor and the high acidity. When the cultured buttermilk
was of good flavor, however, there appeared to be only a slight advantage
in.adding cream to the product.

Apparently, it was immaterial whether 20 or 40 per cent cream was
used as both the creams gave similar results when.equivalent amounts of
fat were used. It was quite likely that cream testing within the range

of 20 to 40 per cent butter fat could be used with equally as good results.

61

One to one and five tenths per cent cream appeared to be the cor-
rect amount to add to obtain the best results. Any amount over one and
five tenths per cent gave the granuled buttermilk too creamy a flavor,

which was not to the advantage of the desired product.

The above discussion is offered as a possible, partial explanation
of some of the results obtained, after taking into consideration all the

factors that were involved.

62

CONCLUSIONS

1. There is very little similarity in the chemical and physical
properties of cultured and churn buttermilk as analyzed, except in the
percentage of total solids.

2. The granule addition method of making granuled buttermilk is
much superior to the churn method of making this product.

5. Viscosity of the cultured buttermilk used has an important
bearing on the dispersion of the butter granules. Viscosities as low
as 65.56 centipoises may be used, but for best results viscosities over
74.56 centipoises should be used.

4. Butter granules have no effect on the wheying off of granuled
buttermilk.

5. The best results as to flavor and appearance of granuled butter-
milk are obtained when from eight tenths to one per cent of granules are
added.

6. Temperatures of cultured buttermilk as high as 85° F. may be
used when mixing the granules and cultured buttermilk, .but it is not ad-
visable to use this high temperature. The granules should be mixed with
the cultured buttermilk at as low a temperature as possible.

7. Forty per cent cream added to granuled buttermilk in amounts
from one to one and five tenths per cent by volume improves the flavor,
especially if the cultured buttermilk used has a tendency toward an.aff
flavor. There is but a slight advantage in adding cream when the cultured

buttermilk is of good quality and flavor.

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63

8. Twenty per cent cream can.be used to improve the flavor instead
of 40 per cent cream with similar results, providing equivalent amounts
of fat are added.

9. The size of the butter granules has some effect on the dispersion
properties. Granules the size of small wheat kernels are to be recommended

for giving the best flavor and appearance without affecting the dispersion.

65a

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64

BIBLIOGRAPHY

Babcock, C. J.
1951 Some Factors Affecting the Viscosity of Green

U. 3. Dept. of Agr. Bul. 249:2—5

Batemn, Go '0, and Sharp, P. Fe
1928 A Study of the Apparent Viscosity of lilk as Influenced by
Some Pkwsical Factors

Jour. of Agr. Res. Vol. 56, No. 7; 662-666

Bates, 0., and Tolmn, L. I.
1928 Gelatinated Buttermilk

Iilk.Dealer no. 6:46-47

Bell, R. W.

1929 Factors Hhich Affect the Viscosity and Stability of Cultured
Buttermilk
Proc. of 22nd Convention of Int. Assoc. of Iilk Dealers -

Toronto, Ont. p. 84

Bell, R. W., and Burkey, L. A.

1929 Effect of Heat Treatment of Skimmilk on the Stability and Vis-
cosity of Cultured Buttermilk
Proc. of 22nd Convention of Int. Assoc. of lilk Dealers -
Toronto, Ont. : 84-90

6.

7.

8.

9.

10.

11.

12.

65

Button, Fe Co
1928 The Effect of Viscolization on.the Wheying Off Properties
of Cultured Skimmilk and Buttermilk .

N. J. hpt. Stfl.’ p. 55

Burke, A. D.
1927 Gelatinated Buttermilk

Okla. Expt. Sta. Bul. 168

Burke, A. D.
1926 Commercial Butter-ilk

Okla. Expt. Sta. Bul. 156

Campbell, H. C.
1928 Thy and How to Use Buttermilk

Can. Dept. Of Agro; Cir. '00 8

Dahlberg, A. C. and Hening, J. C.
1925 Viscosity, Surface Tension.and Whipping Properties of Iilk

and Cream

N. I. Agr. mt. 8m. Bfl. 115

Department of Agriculture, Canada
1917 The Manufacture of Buttermilk from.Skinmilk
Cir. lo. 25

Dean, P. J., and Dahle, C. D.
1928 The Manufacturing Process for Commercial Sour Cream
Pa. We Sta. Bill. 255

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14.

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16.

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66

Dairy Laboratories
Flav-o-lac Cultures, Friendly Bacteria in the Dairy Industry

Dairy 1131)., 2500 Locust St., Philadelphia, Pa.

Guthrie, E. S., and Fisk, W. W.
1925 Starter for Butter, Cheese, Sour Cream and Commercial Butter-
milk

N. I. State 001. of Agr. Expt. Sta. Bul. 76

Hammer, B. W.
1928 Dairy Bacteriology

John Wiley and Sons, New York, N. I.

Hammer, B. W. and Hauser, A. J.
1916 Studies on the Iarket Hill: of Iowa

Ia. Agr. Expt. Sta. Bul. 164; 548-549

Hunziker, O. F.
1927 The Butter Industry, 2nd Edition

The Author, La Grange, Ill.

Knaysi, G.
1927 Some Factors Other than Bacteria that Influence the Bow of
Artificial Buttermilk

Jour. of Agr. Res., Vol. 54, Ho. 8

19.

20.

21.

22.

25.

24.

Lane. LEROY

67

1915 A hthod for the Improvement of Buttermilk from Pasteurized

Cream

Ill. Expt. Sta. Cir. No. 166

lonrad, L, and Spence, B.
1927 Starters and Cultured llilk

Chris. Hansen's Lab., Little Falls, H. I.

Ruehe, H. A.
1951 lilk Plant llonthly

V01. XX, NO. 5; 55’56

Ross, H. E.
1927 The Care and Handling of Iilk

Orange Judd Pub. 00., New York, N. Y.

Rogers, L. A.
1928 Fermented lilks

U. 3. Dept. Agr. Bul. 519: 8 - 11

Raid, "0 HO, am "61011, F0 F0

1950 rectors Influencing Preperties of Fermented Beconstructed Milk

Jour. of Dairy Sci. Vol. XIII: 124 - 158

68

25'. Bingham, E. Co, am JaCkSOD, Re Fe
1917 Standard Substances for the Calibration of Viscometers

Scientific Papers of the Bureau of Stds., Dept. of Commerce,

Washington, D. C.

26. IfiXiS, TO GO
1925 The Use of Gelatine in Buttermilk

Milk Dealer Vol. III, No. 9

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