Iodine value and softening point and churning temperature of some Queensland butterfats

Abstract

Seasonal variations of these two values were markedly uniform on an all-centres basis. Individual centres exhibited less uniform variations between seasons because of differing conditions of feed and animals. Varying conditions of feed and stage of lactation of the milch animal contributed to the seasonal nature of variations between years and among centres. There was a significant negative correlation between the iodine value and the softening point of butterfat. The correlation between iodine value and total vitamin A potency was positive and significant. An examination of cream churning temperatures revealed no relationship between this aspect of butter manufacturing operations and variations in the composition of butterfat as represented by the values of iodine value and softening point. The incidence of body and texture defects in butters suggests that more attention should be given to this relationship.