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Avenized versus Standard Parchment for Wrapping Print Butter^*

Dairy Division, University of Minnesota, University Farm, St. Paul, Minn.

ABSTRACT

Conclusions:

1. The use of Avenized rather than standard parchment paper as a wrapper for print butter has a very slight effect in retarding deterioration of the flavor of the surface of such butter.
   
2. Retardation of loss in score is more likely to result from the use of Avenized parchment with neutralized sour cream butter than with sweet cream butter.
   

^* Paper No. 1825, Scientific Journal Series, Minnesota Agricultural Experiment Station. Some of the data here presented were taken from the thesis of Dana W. Whitman, submitted in partial fulfillment for the degree of Master of Science, University of Minnesota, June, 1939. Aldehyde determinations reported in this paper were made with the assistance of the Work Projects Administration, Official Project No. 65-1-71-140; Sponsor: University of Minnesota.