摘要：In this study, the suitability of a moisture indicator paper technique was investigated as a fast and readily performable tool to determine the stability of farm butter. Moisture distribution patterns along with Enterobacteriaceae and fungal counts were monitored during storage of butter produced from raw cream at a dairy farm. The same was done for butter produced from pasteurized cream under very hygienic conditions at a research institute. In dairy science and industry it is generally recognised that a fine and homogeneous distribution of moisture in butter limits microbial growth during storage. It was demonstrated, however, that the relation between moisture patterns and microbial counts during storage is not unequivocal for butter produced at a small scale. It was concluded that the hygiene conditions prevailing during butter production interfere with a relation which is usually considered as a universal principle.
