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Bulletin

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.

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