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Show o THE INFLUENCE OF ACIDITY OF CREAM ON THE FLAVOR OF BUTTER. It has been a generally accepted theory among teachers' of and writers on dairy subjects that the production of good butter necessitates the development devel-opment of a certain amount of acid in the cream, for two reasons to dc velop a desirable flavor and to improve the keeping quality. Recent investigations investiga-tions by the United States Department of Agriculture indicate, however, that butter made from pasteurized sweet cream has better keeping qualities and remains free from objectionable flavors flav-ors for a longer tjrtie, than butter from sour crarn,r , : t |