Department of Dairy Husbandry
Cultured butter, because of its pleasing and distinctive flavor, is finding new favor among consumers. Likewise, because of improved technology and an abundance of high quality raw materials readily available, it is now considered to be dependable butter and is winning new friends among butter dealers.
The flavor in cultured butter is produced by adding from 1 to 3% of a milk culture of flavor producing bacteria directly to the butter during the working process. This gives a pleasing flavor to the butter which is maintained or increases slightly when the butter is held at household refrigerator temperatures for periods of 1 or 2 months. It is also maintained for at least 6 months when stored at 0°F.
Consumers in Brookings and Sioux Falls showed a definite preference for butter with culture flavor over other butter and oleomargarine. Other consumer tests have given similar results.
Butter quality in South Dakota has shown marked improvement since 1950. In that year a survey showed 81% of the butter was Grade B and 19% was Grade C. In 1959 the results of a similar survey were 22.3% Grade AA and A, 55.1% Grade B and 22.6% Grade C. Further improvement is possible and probable. The use of culture in more of Grades AA and A might result in increased demand for these grades of butter. Sales of this kind of butter have been increasing in this area.
cultured butter making, culture butter sales
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanical Arts
Seas, S. W.; Stoll, W. F.; Breazeale, D. F.; and Baker, R. J., "Manufacture and Sale of Cultured Butter" (1960). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 492.