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This volume presents an in-depth investigation into the lecithin content of butter and its potential correlation to the development of a fishy flavor. Authored by George Cornell Supplee, the study meticulously examines various aspects of butter composition and the chemical processes involved in flavor degradation. The work provides valuable insights into the complexities of dairy science, making it an essential resource for researchers, food scientists, and industry professionals. This historical text offers a detailed look at the scientific understanding of butter quality and preservation techniques of the early 20th century.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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.
