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Image Number D1448-3

BARC researchers solve a major food problem: the short shelf life of butter. They show that using pasteurized sweet cream instead of sour ripened cream helps butter last longer. Nowadays, ARS researchers in Beltsville, Maryland; Peoria, Illinois; Wyndmoor, Pennsylvania; Albany, California; and New Orleans, Louisiana, are looking at ways to improve the shelf life of many foods.


Photo by Peggy Greb.

640 pixels wide: (d1448-3.jpg)

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