> 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.
At least for now,I was thinking it didn’t do that, and maybe the lack of references would be an indicator of unedited gpt output.