For several years the Dairy Department has been making experiments in cream ripening and its relation to butter flavor. In the course of this work certain important facts have developed regarding the causes of variation in quality of butter from season to season.

It is a fact understood by all buttermakers that under natural conditions, most of the difficulty experienced in securing the right butter flavor Occurs during the winter season. The annual loss to the dairies and creameries of the state due to this fact is undoubtedly very large.



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.