JUMP TO PAGE   100  >  200  >  300  >  400  >  500  >  600

Bettering Butter: 1942

Bettering Butter: 1942

May 1942. "Iowa State College. Ames, Iowa. Miss Jeanne Dougherty, graduate in Bacteriology, working in the laboratory in the Dairy Industry Department. She is conducting experiments on the effects of acids on flavor of butter." Acetate negative by Jack Delano. View full size.


On Shorpy:
Today’s Top 5

Learning model

Fortunately she decided not to pursue her studies under Dr. Karloff.

Quite a Fancy setup there.

But it's available in any Vape shop these days. Ah, Progress --

Ahead of Her Time

Watch that Bunsen burner carefully, or you might discover CRISPR.

Future WAVE and Pharmacy Mate 1st Class

According to the obituary of Jeanne Dougherty McDonald (1918-2008), in 1943 she enlisted as a Navy WAVE and served two years at the Oak Knoll Naval Hospital in Oakland, California, and six months at Great Lakes Naval Hospital in Illinois, attaining the rank of Pharmacy Mate 1st Class. Upon her discharge in 1945 she worked at the Mayo Clinic for over two years before returning to her hometown of Waukon, Iowa (in the state's far northeastern corner), to marry Mr. McDonald. Like her parents, she and her husband went into the restaurant business. They also operated a Dolly Madison Dairy, where the skills she learned as a grad student in bacteriology at Moo U (as Hawkeye fans derisively call it) no doubt benefited the customers.

Acids in Butter

Butyric acid (the name comes from the Greek word for butter) is another saturated fatty acid in butter. It smells like vomit when isolated and some people are quite sensitive to it and won't eat cheeses that have some, such as parmesan. The concentration is about 2% in butter. It is normally part of a triglyceride but breaks away when butter becomes rancid, accounting for much of the undesirable odor. Miss Dougherty is distilling a sample and capturing butyric and other fatty acids as they boil off.

She knows what she's doing

Shorpy must be kept on a low heat, so he doesn't coagulate. Aside from that -- why would you want to know how acids affect the taste of butter? Of what acids do we speak?

[Butter is over two-thirds saturated fatty acids -- palmitic acid, stearic acid, myristic acid, etc. - Dave]

Syndicate content is a vintage photography site featuring thousands of high-definition images from the 1850s to 1950s. The site is named after Shorpy Higginbotham, a teenage coal miner who lived 100 years ago. Contact us | Privacy policy | Site © 2023 Shorpy Inc.