Home > Iowa Academy of Science > Journals & Newsletters > Proceedings of the Iowa Academy of Science > Volume 32 (1925) > Annual Issue
Document Type
Research
Abstract
It is quite generally believed that oxygen of the air enclosed in butter and ice cream is responsible for some of the undesirable changes taking place. If it were true that appreciable oxidation takes place due to the presence of oxygen in the enclosed air, it would be very desirable to replace the air with some other gas. Recently attempts have been made to replace the air normally incorporated in butter and ice cream by carbon dioxide gas. The work herein reported represents an attempt to determine the influence of carbon dioxide upon the quality and keeping properties of butter and ice cream.
Publication Date
1925
Journal Title
Proceedings of the Iowa Academy of Science
Volume
32
Issue
1
First Page
59
Last Page
61
Copyright
©1925 Iowa Academy of Science, Inc.
Language
en
File Format
application/pdf
Recommended Citation
Sherwood, F. F.
(1925)
"The Influence of Carbon Dioxide upon the Quality and Keeping Properties of Butter and Ice Cream,"
Proceedings of the Iowa Academy of Science, 32(1), 59-61.
Available at:
https://scholarworks.uni.edu/pias/vol32/iss1/8