The Volatile Acids and The Volatile Oxidizable Substances of Cream and Experimental Butter

In judging the fitness of cream for butter-making, the odor is generally considered as one of the most important factors. Van Slyke and Baker ~ observe that there is a characteristic flavor due, not to lactic acid, but to the presence of some volatile compound which appears in milk even before it begins to taste sour. In this study; the volatile acids and the "oxidizability value ''8 of cream and butter have been considered in their relation to the quality of cream and of the butter made from different grades of cream and the changes that take place during storage under different conditions.