•  
  •  
 
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Abstract

Flavor is one of the important points considered in determining the quality of butter. The sources of this flavor and the exact way in which it is developed are questions which have long been of weight with investigators interested in dairying. The experiments herein reported were carried out with the idea of applying' to these problems some of the information recently secured in a study of starters.

Share

COinS
 

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.