CHAPTER XI 

 STORAGE OF BUTTER 



The storage of non-perishable food products has been 

 successfully accomplished for many years. ' It has helped 

 to equalize the supply of food during different seasons. 

 The holding of perishable goods from the time of greatest 

 production to other seasons was not possible on a large 

 scale until the advent into commerce of mechanical re- 

 frigeration, about the year 1890. 



134. Temperatures. — Most bacteria grow at a tem- 

 perature of above 50° F. Consequently, if a butter re- 

 frigerator is held at 45° or 50° F., the butter will not only 

 remain firm, which is- essential in proper refrigeration of 

 this product, but the growth of the bacteria is largely 

 prohibited. These are the temperatures usually obtained 

 in well regulated refrigerating cars, and creamery and 

 store refrigerators where ice is used as a cooling medium. 

 Great care should be observed in keeping the refrigerator 

 properly closed, for it does not take long for practically 

 all the cold air of a " cooler " to rush out. It is wise to 

 provide an entrance room, when the refrigerator is fairly 

 large, to prevent the interchange of cold and warm air. 

 Brown ^ states that from one lot of cream, twenty-four 

 bacteria and fifteen yeasts grew well at 20° C. (68° F.) 

 and that four of these bacteria and six of the yeasts grew 



' Brown, C. W., Some Actions of Micro-organisms upon the 

 Constituents of Butter, Sci., Vol. 35, No. 893, p. 253, 1912. 



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