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Manufacture of Fritz butter with characteristics of ripened-cream butter.



Manufacture of Fritz butter with characteristics of ripened-cream butter.



Molkerei-u. Kasereiztg. 8: 50, 1700-02



Serious difficulties are encountered when it is attempted to churn ripened cream in the Fritz continuous machine and the losses of butterfat in the buttermilk are excessive. These difficulties can be overcome by churning sweet cream and souring the resultant butter by the addition of 3-4% starter culture. The culture is added in the working section of the Fritz machine and is distributed throughout the butter by the action of rotating screws.

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Accession: 014101309

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