The butyric acid bacteria are anaerobic, and thus can grow in butter and cheese away from the air.
Precisely the reverse of all this occurs with the vibrios of butyric acid.
Concerning the chemical origin of butyric acid there is yet some doubt.
The ferment of butyric acid he proved to be an organism of a different kind.
The fces of animals that live on vegetables contain neither excretin, butyric acid, nor cholesterin.
By passing hydrochloric acid gas into an alcoholic solution of butyric acid, and purifying the product from free acid.
Derivatives of butyric acid are present in butter and impart to it its characteristic flavor.
The souring of milk, the formation of butyric acid, the making of vinegar from cider, are all examples of fermentative changes.
Pineapple is ethyl butyrate—but the acid part of it (butyric acid) is what gives Limburger cheese its aroma.
A salt in which the hydrogen of butyric acid is replaced by a basic radical.
butyric acid bu·tyr·ic acid (byōō-tēr'ĭk)
Either of two colorless isomeric acids occurring in animal milk fats and used in disinfectants, emulsifying agents, and pharmaceuticals. Also called butanoic acid.