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Vacuum degassing of cream-a method of reducing garlic flavour in butter

Vacuum degassing of cream-a method of reducing garlic flavour in butter

Svenska Mejeritidn 57(35): 413-15

Tests were carried out in June 1963 (i) and June 1964 (ii) at 2 Swedish dairies to determine the effect of the Alfa-Laval Vacu-Therm vacuum degassing unit on the flavour and hardness of the butter produced.

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