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The oxidation of the fat of butter during cold storage has been studied by measuring the fat-aldehyde value of the fat. A direct relationship was found between this value and the grade after storage. It was found that acidity, starter organisms, salt and low-pasteurization temperatures each favour the oxidation. Neither diacetyl nor acetoin influence the oxidation. The results indicate the presence in ripened pasteurized cream and in unripened raw cream of a fat-oxidizing enzyme which is most active at low pH values (about 5) and high salt concentrations.
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W. J. Wiley (1939) studied this question.
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