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Butter packaging materials.

Butter packaging materials.

Dtsch. Molkereiztg. 82: 34, 1219-22

Nine different wrappers were compared, using 250 g. prints of sweet and ripened cream butter, stored at +4 degrees or +I3 degrees C either in darkness or under constant illumination. At 4 weeks no weight losses were noted for prints wrapped in Al foil, in which the metal was in contact with the butter; for conventional Al wrappers internally lined with paper the losses were negligible (0.4 g.) whereas for parchment paper they averaged 2.5 g.

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