The Influence of Starter on the Keeping Quality of Butter

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.

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis - Open Access

Discipline thesis:degree_discipline

Dairy Science

Year

1925

Author dc:creator

• Muse, J. Kenneth

Statement dc:rights

• <p>No Copyright - Non-Commercial Use Only<br /><a href="http://rightsstatements.org/vocab/InC-EDU/1.0/">http://rightsstatements.org/vocab/NoC-NC/1.0/</a></p>

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/75

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-1075