Publisher's Synopsis
Excerpt from Investigations in the Manufacture and Storage of Butter: I. The Keeping Qualities of Butter Made Under Diffrent Conditions and Stored at Different Temerature
At the second and third scorings it was found that the different lots of butter kept at high temperatures did not have so decided a fishy ?avor as the butter held at lower temperatures, as other ?avors had now developed which covered up the fishy ?avors. The high salting did not impart a fishy ?avor to the butter made from cream received sweet, so it would seem to the writer that the odors are in the butter, and the salt simply makes them more pronounced.
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