The objects of the work herein described were to compare the sweet-cream and the sour-cream methods of butter-making, with reference to the following points:
1. Relative losses of butter fat.
2. Relative amounts of butter produced.
3. Relative keeping qualities of the butter.
4. Relative amounts of casein in the butter.
The work was done between January 13 and April 8, 1892.
Patrick, G. E.; Leighton, F. A.; and Bisbee, D. B.
"Sweet versus sour cream butter,"
Bulletin: Vol. 2
, Article 4.
Available at: https://lib.dr.iastate.edu/bulletin/vol2/iss18/4