Home
  >  
Section 15
  >  
Chapter 14,277

The use of frozen cream in the manufacture of butter. III. Improvement of consistency and balance of vitamin content of butter.

Godbersen, W.

Milchwissenschaft 17(6): 295-302

1962


ISSN/ISBN: 0026-3788
Accession: 014276843

The possibility of improving butter consistency and reducing seasonal variations in the vitamin A and D contents of butter by the incorporation of cream which has been produced in a different season and stored in the frozen state is discussed with reference to literature data. (See D.S.A.

PDF emailed within 1 workday: $29.90