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Alteration of the microflora and of the nitrogen-containing ingredients in packed sweet cream butter and sour cream butter after storage.



Alteration of the microflora and of the nitrogen-containing ingredients in packed sweet cream butter and sour cream butter after storage.



Int. Dairy Congr 2(1): 397-410



Sweet- and ripened-cream butter, in 125-g. prints wrapped in aluminium foil, was examined chemically, bacteriologically and organoleptically, both when fresh and after 10, 20 and 30 days' storage at +10 and +20 degrees C. Counts of acid producers, proteo-lytic, lipolytic and coliform organisms all increased with storage in sweet-cream butter but decreased in ripened-cream butter, the respective increases and decreases being more marked at +20 degrees than at + 10 degrees C.

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