Influence of acidity on flavor and keeping quality of butter.
Date
2017-07-28
Authors
Mortensen, M.
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Extension and Experiment Station Publications
It can be very challenging to locate information about individual ISU Extension publications via the library website. Quick Search will list the name of the series, but it will not list individual publications within each series. The Parks Library Reference Collection has a List of Current Series, Serial Publications (Series Publications of Agricultural Experiment Station and Cooperative Extension Service), published as of March 2004. It lists each publication from 1888-2004 (by title and publication number - and in some cases it will show an author name).
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Extension and Experiment Station Publications
Abstract
An increased demand during recent years for sweet cream butter emphasizes the question as to its flavor and keeping qualities as compared with ripened cream butter, and the desirability of manufacturing still more of the sweet cream product.
Merchants who are primarily interested in fancy butter are possibly to some extent responsible for creating this increased demand for sweet cream butter, altho it has been recognized for some years that this product has better keeping qualities than butter churned from sour cream and is therefore better suited for cold storing. Both factors are evidently responsible for the changes brought about in the type of butter manufactured in many plants.