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Bulletin
Article Title
Abstract
The experiments here described are similar to those described in Bulletin No. 18, but differ from them in that the cream is here ripened for a shorter time.
Ia each trial a quantity of thoroughly mixed cream, fresh from the separator, was divided into two parts, one of which was churned within a few hours, while still sweet; the other the next day after ripening (at about 60° F.) for 17 to 21 hours. Salt and color were proportionately the same in all cases.
Recommended Citation
Patrick, G. E.; Leighton, F. A.; and Heileman, W. H.
(2017)
"Sweet versus ripened cream butter,"
Bulletin: Vol. 2
:
No.
21
, Article 6.
Available at:
https://lib.dr.iastate.edu/bulletin/vol2/iss21/6