HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Shutt, D. B. Search for Related Content PubMed Articles by Shutt, D. B.

The Relation Between Yeasts and Moulds and the Keeping Quality of Butter

Department of Bacteriology, Manitoba Agricultural College, Winnipeg, Manitoba, Canada

ABSTRACT

Twenty-one samples of pasteurized creamery butter were selected and held in cold storage at 10°F. for a period of approximately six months. It would appear that butter made from pasteurized cream and churned with the least possible contamination will hold its grade to better advantage, than butter made from pasteurized cream and later contaminated during the churning process.