HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Converse, H. T. Articles by Meigs, E. B. Search for Related Content PubMed Articles by Converse, H. T. Articles by Meigs, E. B.

The Relation Between the Color and Vitamin A of Butter and the Feed of the Cow

U. S. Department of Agriculture

Abstract

All who have handled milk and butter regularly know the great range in color of butterfat. They have seen each spring the change, in just a few days, from the light straw color or even the white tallowy appearance of late winter fat to the brilliant yellow of that produced on early spring pasture.

There is a difference in public opinion as to whether or not yellow butter is preferable to light-colored butter. It is reported that in all the larger butter markets and especially in New York City there is a demand for light-colored butter. In fact the demand is so great that some New York dealers put uncolored winter butter in storage for sale during June and July when fresh butter is highly colored because of spring pasture. In 1915 Palmer (1) at Missouri writes, "In popular opinion yellow milk is rich milk and milk lacking in color is thin and inferior. So strong is this belief that butter lacking a yellow color is almost unsalable."