Two forgotten bottles of butter dating back to the 1890s were recently discovered in a Danish basement, and they are indications of Denmark’s early butter production methods.
DNA analysis further revealed that they have both “beneficial and harmful bacteria.”
Discovery of two bottles of white powder by accident
These two bottles of white powder were found by chance by researchers from the University of Copenhagen in a dusty box last year in a basement in Frederiksberg.
It is estimated that they have been there since the 1890s, and they have given researchers a rare look into Denmark’s butter-making past.
The labels of these bottles indicated that they contained “cultures of lactic acid bacteria.”
Unveiling the DNA findings — ‘unexpected bacterial traces’
With the help of modern DNA analysis, the research team was able to study the contents of the bottles, and they discovered “unexpected bacterial traces,” which were indicative of the health and hygiene challenges that were faced during that time period.
These days, billions of lactic acid bacteria are consumed daily in such foods as yogurt, cheese, sausages, and even cold soups.
These microbes have been important for years, especially with enhancing flavors and preserving food by acidifying food and suppressing harmful bacteria.
Denmark — A pioneer in harnessing lactic acid bacteria
Denmark was an early pioneer in harnessing lactic acid bacteria on an industrial scale, and in juxtaposition with the practice of pasteurization, this innovation has improved the safety and quality of dairy products while also lowering the risk of diseases.
By using advanced DNA sequencing, scientists were able to analyze the powder in detail and compare it with bacterial DNA databases.
Organic material normally degrades with age and time, so that makes the recovery of genetic information difficult. The results confirmed that “the powder held remnants of lactic acid bacteria once purchased by Danish dairies.”
These cultures were added to cheese, milk, and butter after pasteurization, re-introducing beneficial bacteria once the heat treatment had eliminated undesirable microbes.
Butter study is featured in the ‘International Dairy Journal’
The study was initially published in the International Dairy Journal.
Three scientists and professors were featured in this study: Jørgen Leisner, an Associate Professor in the Department of Veterinary and Animal Sciences at the University of Copenhagen, along with Nathalia Brichet, an Associate Professor in that same department as Leisner, as well as Professor Dennis Sandris Nielsen from the Department of Food Science at the University of Copenhagen.
Microbiologist Jørgen Leisner noted that it was like “opening a kind of microbiological relic.”
“The fact that we were able to extract genetic information from bacteria used in Danish butter production 130 years ago was far more than we had dared to hope for,” Leisner said.
Health and hygiene conditions were different in the 19th century
Back in the 1890s, it was apparent that health and hygiene conditions were very different.
According to SciTechDaily, in these two bottles, the researchers found DNA from “Lactococcus cremoris,” which is a “lactic acid bacterium that is still used to acidify milk in modern dairy production.”
The analysis further revealed that the bacterial culture had genes to produce “diacetyl,” which is “a flavor compound that gives a characteristic butter aroma.”
Professor Dennis Sandris Nielsen stated, “This shows that even back then, they had bacteria with properties that are desirable in the fermented milk products that we have today.”
The analysis also showed that the bottles were heavily contaminated with “Cutibacterium acnes,” which is a common skin bacterium known to cause acne.
Jørgen Leisner pointed out that the “acne bacterium has a stronger cell wall than most of the other bacteria” and that’s why it “breaks down more slowly.” “That enabled them to find its DNA in “Large quantities after 130 years in bottles.”
This study offers a distinct glimpse into Denmark’s ‘butter adventure’
At the end of the 19th century, Denmark began exporting butter to the United Kingdom on a bigger scale. This placed new demands on consistency and hygiene in production. As a result, pasteurization became the solution.
Jørgen Leisner stated that “The starter culture became the key to standardized butter production.” “It was no longer possible for each dairy to ferment in its own way—it was necessary to ensure that the products tasted the same, regardless of where in the country the butter was made.” “The starter culture made the taste reproducible,” he explained.
The discovery also shows how close collaboration is between researchers, industry, and agriculture, and how it laid the foundation for Danish food exports.
During this period, companies such as Blauenfeldt & Tvede and Christian Hansen emerged, which laid the foundation for today’s food giants.
Nathalia Brichet makes a very valid point. She stated that it is easy to forget the tremendous scientific work it takes to produce standardized dairy products for export (that are food-safe).
“This didn’t just happen by itself but is the result of technological advances and innovation dating back a long time,” she explained.
“This research gives us an insight into a time when Danish dairy production became a global commodity,” Brichet added.
