Standardization of Composition and Quality of North Dakota Butter

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dc.creator.authorJensen, C.
dc.creator.authorBeck, L. D.
dc.creator.authorPlath, Emily
dc.date.accessioned2014-07-22T16:32:14Z
dc.date.available2014-07-22T16:32:14Z
dc.date.issued1947
dc.descriptionThirty-one North Dakota creameries participated with the North Dakota Agricultural Experiment Station in October 1947 in submitting 32 samples of butter made in their creameries for examination in the Standardization Composition and Quality of North Dakota butter project. Fresh samples of butter were analyzed for percentage of fat, water, salt, curd, yeast counts, pH of butter serum or active acidity. The implications of butter fat content, yeast and mold counts, active acidity in butter serum were all addressed. The importance for dairy farmers to achieve high butter scores concludes this discussion.
dc.identifier.urihttps://hdl.handle.net/10365/23257
dc.relation.ispartofBimonthly Bulletin; 10:2; Nov/Dec 1947
dc.rightsNorth Dakota State Universityen_US
dc.titleStandardization of Composition and Quality of North Dakota Butteren_US
dc.typeArticleen_US

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Bimonthly Bulletin; 10:2; Nov/Dec 1947