> However, according to a study published in the Journal of Dairy Science, the diacetyl content of butter can range from approximately 0.5 to 14 parts per million (ppm) (https://doi.org/10.3168/jds.S0022-0302(03)73775-3).
The doi I could not find, so I'm pretty sure is bogus.
I asked it to produce a full reference:
> Sure, the full reference for the study I mentioned is:
> Yvon, M., Chambellon, E., & Bolotin, A. (2003). Effect of pH on diacetyl and acetoin production by Lactococcus lactis subsp. lactis biovar diacetylactis. Journal of dairy science, 86(12), 4068-4076.
I went to the index of the journal 86(12), and that article is not there.
...
> However, according to a study published in the Journal of Dairy Science, the diacetyl content of butter can range from approximately 0.5 to 14 parts per million (ppm) (https://doi.org/10.3168/jds.S0022-0302(03)73775-3).
The doi I could not find, so I'm pretty sure is bogus.
I asked it to produce a full reference:
> Sure, the full reference for the study I mentioned is:
> Yvon, M., Chambellon, E., & Bolotin, A. (2003). Effect of pH on diacetyl and acetoin production by Lactococcus lactis subsp. lactis biovar diacetylactis. Journal of dairy science, 86(12), 4068-4076.
I went to the index of the journal 86(12), and that article is not there.