Article Title

Sweet versus ripened cream butter

Authors

G. E. Patrick, Iowa State College
F. A. Leighton, Iowa State College
W. H. Heileman, Iowa State College

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