De invloed van koper, ijzer en mangaan bij het ontstaan van koelhuisgebreken van boter

J.W. Menger

Research output: Thesisinternal PhD, WU

Abstract

It was found that the natural copper content of milk was high during the first weeks of lactation (up to 150 mμg/kg) after it had been low during the first days after calving. In about one or two months the copper content went down to the normal level of about 20-40 mμg/kg.

The development of cold-storage defects of butter was not influenced by the natural copper content of milk. The addition of minute quantities of copper salts to the milk (e.g. 20 mμg/kg) caused pronounced oxidation defects in the resulting butter during storage. No effect resulted from addition of iron or manganese, nor did these metals interact with copper.

In the manufacture of butter with good keeping quality, avoiding any contamination with copper appeared to be essential.

Original languageDutch
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Mulder, H., Promotor, External person
Award date10 Nov 1961
Place of PublicationWageningen
Publisher
Publication statusPublished - 1961
Externally publishedYes

Keywords

  • butter
  • cold storage
  • animal products
  • adulteration
  • contamination
  • aging
  • defects
  • deterioration
  • manganese

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