AIV-voisuola – A. I. Virtasen ensimmäinen suuri keksintö

Kirjoittajat

• Jarmo Pulkkinen

Abstrakti

AIV butter salt – A.I. Virtanen’s first great discovery

Artturi Ilmari Virtanen (1895–1973) is best known for his AIV method for fodder preservation. What is less known is that his development of the AIV method was preceded by another great discovery, the AIV butter salt. In the 1920s, Finland tended to export "cultured butter" made from fermented cream. It had a good "buttery" flavour, but developed an "oily" taste in just a few weeks. In the spring of 1925, Virtanen came to the conclusion that if the pH of cultured butter is raised above pH 6, it will no longer develop the "oily" taste. AIV butter salt was also of great commercial value, securing higher prices for Finnish butter at the international market. Consequently, the components of AIV butter salt remained secret for as long as 14 years, although it was used on a daily basis in the Finnish dairy industry. It was also instrumental to the survival of Valio during the Great Depression.