Accession Number:

AD0628422

Title:

CONCERNING CREAM-FORMING CAPACITY OF BUTTER

Descriptive Note:

Technical Report

Corporate Author:

DEPARTMENT OF THE ARMY WASHINGTON DC WASHINGTON

Personal Author(s):

Report Date:

1964-02-04

Pagination or Media Count:

9.0

Abstract:

Causes are explained for insufficient cream-forming capacity of butter made in cylindrical butter churns of the existing mass-production line. Basic requirements are formulated for butter to satisfy its cream-forming capacity.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE