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Better Butter II provides updated and expanded information regarding all aspects of quality buttermaking. Robert Bradley, Ph.D, an Emeritus Professor in the UW-Madison Food Science Department, builds upon the knowledge he shared in Better Butter Vol. 1. Better Butter II includes two new chapters, detailed diagrams and schematics and numerous updates. New chapters address product safety issues and new butter-based products such as butter blends and whips. As a leading expert on butter and a long-time educator, Bradley is passionate about sharing his knowledge and guidance regarding butter manufacture and urges all buttermakers, large and small, to focus on quality. Look Inside Better Butter II