Numerous investigations have been made on the contribution of
butter cultures to the flavor of cultured cream butter, but production
of uniform cultured cream butter has not been possible in industry.
Therefore, it was desirable to investigate in detail the qualitative
and quantitative chemistry of the flavor of high quality...
Published December 1942. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published December 1904. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog