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.
|Qualification||Doctor of Philosophy|
|Award date||10 Nov 1961|
|Place of Publication||Wageningen|
|Publication status||Published - 1961|
- cold storage
- animal products