Abstract
Summary 1.Data are presented for 2700 samples of market butter, setting forth the mold and yeast counts and the composition. 2.The mold and yeast counts are compared with the concentrations of moisture, and salt in brine. 3.Apparently, the moisture content of the butter had no particular relationship to the counts. 4.The mold and yeast counts appeared to be effected to a marked degree by the content of the butter. 5.The percentage of salt in brine seemed to show an effect upon the mold and yeast counts. 6.The influence of higher concentrations of and salt in brine, appeared more marked for mold than for yeast counts.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
