Microbiological quality of Norwegian butter and margarine
Milohnoja, M.
Nordisk Veterinaermedicin 24(3): 139-145
1972
ISSN/ISBN: 0029-1579 PMID: 4199572 Document Number: 51425
Samples of 3 types of Norwegian butter were examined: (i) produced from pasteurized cream and containing 1.5% NaCl; (ii) as (i) but with 3% NaCl; and (iii) mountain and farm butter containing 3% NaCl but not made from pasteurized cream. 15 brands of margarine were also examined. No samples showed any signs of spoilage.
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