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United States Department of Agriculture

Agricultural Research Service

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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.

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Last Modified: 10/13/2016
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