This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Clevenger. Buttermaking. Ohio State University, Agricultural
College, Farmers' Reading Course. Farrington and Meyers. A Comparison of Aniline and Anatto
Butter Colors in Buttermaking. University of Wisconsin,
Agricultural Experiment Station. Guthrie. Farm Butter Making. Cornell Reading Courses, vol. 3,
No. 60, Dairying Series No. 4. Hastings. The Propagation of Pure Starters for Butter and Cheese
Making. The University of Wisconsin, Agricultural Experimental Station. Patrick. Household Tests for the Detection of Oleomargarine and
Renovated Butter. United States Department of Agriculture,
Farmers' Bulletin 131. Rasmussen. A Study of Farm Buttermaking in New Hampshire.
New Hampshire Agricultural Experiment Station, Durham,
New Hampshire.
 
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