Thesis - Open Access
Master of Science (MS)
Butter is the most important product of the dairy industry. Therefore, experimental work which indicates how the quality of butter may be improved is of considerable value. The present methods of handling cream and making butter are largely responsible for the mediocre quality of much of the American butter. The quality of the cream is not in the control of the buttermaker, except as he may improve it through impressing the producers with the importance of producing high grade cream. Manufacturing methods are, however, in the control of the buttermaker, and he should profit by the research work which has been done, and use methods which have indicated their value in improving the quality of the butter. While some experimental work has been carried on in an effort to improve the quality of butter, the results are, as yet, only indications as to the best methods to use. Much more experimental work will need to be done before the results can be considered conclusive.
Library of Congress Subject Headings
Butter -- Preservation
Includes bibliographical references (page 20-22)
Number of Pages
South Dakota State College
No Copyright - Non-Commercial Use Only
Muse, J. Kenneth, "The Influence of Starter on the Keeping Quality of Butter" (1925). Theses and Dissertations. 75.