On the preservation of butter

Abstract

We studied about effects of antiseptics for butter in quantities of free butyric acid and acidity of butter.
Rancid flavour in butter was noticed on having 2-3mg% butyric acid and remarkably more than 5mg%, and noticed 0.2-0.3 acidity. Butter on the biginning of rancid flavour was negative to both KREIS'S reaction and peroxide reaction.
Among antiseptics, N. D. G. A. and coumarin: derivatives were better. On: adding to butterfat directly, 1/5000 per butterfat of them and to parchment paper, 1/2000 per butterfat were effectable in keeping.