Abstract
Summary Proteolysis of cream, as shown by increase in amino nitrogen and nitrogen not precipitated by phosphotungstic acid in the corresponding butters begins as soon as the cream develops acidity of 0.2 or 0.3 per cent. As these butters were held in storage, there was found to be an increase in the soluble nitrogen compounds, the increase on butters made from sweet cream being slight, while the butters made from neutralized sour cream showed a somewhat greater increase. The greatest per cent of soluble nitrogen, when the butter was fresh, and also the greatest increase during storage, was on butter made from cream which had been allowed to sour before being pasteurized.
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