Nelson William Hepburn

Carl Emil Lee

Jesse Melangthon Barnhart

This scientific study explores the factors that determine the composition of butter, including the feed of cows, the method of churning, and the addition of salt. The authors' research provides valuable insights into the production and quality of butter, and has important implications for the dairy industry. A fascinating read for anyone interested in the science of food production. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

A Study of Factors Influencing the Composition of Butter

J. R. Holbert

Robert Graham

Oliver Ralph Overman

George Harlan Dungan

Ivan Bertrand Boughton

Wesley Pillsbury Flint

William Leonidas Burlison

John William Lloyd

Harry Alexis Harding

Bethel Stewart Pickett

Juliet Lita Bane

William Sanford Brock

Bonnie Elizabeth Scholes

George Matthew Reed

Harry Warren Anderson

Mabel Wilkerson

University of Illinois (Urbana-Champaign campus). Dept. of Agronomy

Harriet Muriel Phillips

Harrison August Ruehe

Robert Watt Stark

Burn the Chinch-bug

A Modified Babcock Method for Determining Fat in Butter

Nelson William Hepburn

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