The objects of the work herein described were to compare the sweet-cream and the sour-cream methods of butter-making, with reference to the following points:

1. Relative losses of butter fat.

2. Relative amounts of butter produced.

3. Relative keeping qualities of the butter.

4. Relative amounts of casein in the butter.

The work was done between January 13 and April 8, 1892.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.