Studies on the Keeping Quality of Butter in Cold Storage, 1938 (Classic Reprint)

Excerpt from Studies on the Keeping Quality of Butter in Cold Storage, 1938

Effect of. Acidity of Cream - Amthor studied the development of rancidity in sweet and sour-cream butter and found that sweet cream butter became rancid much more slowly than did that made from sour cream. In an earlier experiment Patrick45 had found that the keeping quality of sweet-cream butter was better than that of the ripened-cream butter, altho there was no very marked difference between the two. Lucas, Ball, Vincent, and Trout36 observed that butter made from ripened cream deteriorated more rapidly during storage than sweet-cream butter.

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