Process for the preparation of a butter which does not develop a fishy off-flavour in cold storage

摘要

Butter which does not develop a fishy off-flavour in cold storage is prepared by incorporating in the butter at any stage of the butter-making process, a dialkyldithiocarbamic acid or salt thereof in an amount of not more than 0.02 per cent and preferably at least 0.0005 per cent of the weight of butter fat.ALSO:The development of a fishy off-flavour in cold storage of butter is prevented by incorporating at any stage of the butter-making process, a dialkyldithiocarbamic acid or a salt thereof in an amount of not more than 0.02 per cent and preferably of at least 0.0005 per cent of the weight of butter fat.