Accession Number : AD0628422

Title :   CONCERNING CREAM-FORMING CAPACITY OF BUTTER,

Corporate Author : DEPARTMENT OF THE ARMY WASHINGTON D C

Personal Author(s) : Vergelesov,V. M. ; Nikolaev,B. A.

Report Date : 04 FEB 1966

Pagination or Media Count : 9

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. (Author)

Descriptors :   (*MILK FAT, PROCESSING), PRODUCTION, SCIENTIFIC RESEARCH, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE