Login | Request Account (DAF staff only)

Effect of pH on keeping quality of salted butter

Share this record

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

Export this record

Crittall, G.G. (1957) Effect of pH on keeping quality of salted butter. Queensland Journal of Agricultural Science, 14 (4). pp. 217-224.



Twenty-three groups of butters were made over a period of 11 months, each group consisting of three churnings of the same cream neutralized to different pH levels. An examination of the butters after cold storage for six months showed that butters in the more alkaline range (pH 7.8-8.2) had better keeping quality.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Agriculture > Agriculture (General) > Storage
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:24 Jun 2024 03:59
Last Modified:24 Jun 2024 03:59

Repository Staff Only: item control page


Downloads per month over past year

View more statistics