The Making Of Butter From Sweet Cream Classic Reprint

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The Making of Butter From Sweet Cream (Classic Reprint)

Author : J. D. Leclair
Publisher : Forgotten Books
ISBN 13 : 9781390287127
Total Pages : 30 pages
Book Rating : 4.2/5 (871 download)

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Book Synopsis The Making of Butter From Sweet Cream (Classic Reprint) by : J. D. Leclair

Download or read book The Making of Butter From Sweet Cream (Classic Reprint) written by J. D. Leclair and published by Forgotten Books. This book was released on 2018-09-14 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Making of Butter From Sweet Cream Loo conoo. Piohchoo. Ubioouu. Otc.. Pouvom Otto mm a doo (on do function diﬂuomo. Lonquo lo documom oot op amid pour Otto romoduit on an ooui clicho. Ii oot mm a ponir do i'onoio oupdriow goucho. Do soncho a droito. Oi do hout oh boo. Oh pronom lo hombro d'imogoo hocooooiro. Loo diogrommoo ouivomo iiiuouom lo mothodo.imsi mi so 37 cm m. Z) About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Sweet-Cream Butter

Author : Frank Thomas Shutt
Publisher : Forgotten Books
ISBN 13 : 9780266824688
Total Pages : 20 pages
Book Rating : 4.8/5 (246 download)

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Book Synopsis Sweet-Cream Butter by : Frank Thomas Shutt

Download or read book Sweet-Cream Butter written by Frank Thomas Shutt and published by Forgotten Books. This book was released on 2019-01-15 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Sweet-Cream Butter: Part I. A Critical Study of the Sweet-Cream Buttermaking Process; Part II. Directions for the Manufacture of Butter From Sweet or Unripened Cream Pasteurization. - This consists in raising the freshly separated cream to a tempera ture between 160° and 175° F. And maintaining it at that temperature for 20 minutes If higher temperatures are employed there is danger of the cream taking on a 'cooked' taste. The temperature and period of pasteurization here given are quite sufficient to effect the purpose in view - a cream free from active germ life. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Making of Butter from Sweet Cream

Author : J. D. Leclair
Publisher : Montreal Printing and Publishing
ISBN 13 :
Total Pages : 14 pages
Book Rating : 4.:/5 (71 download)

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Book Synopsis The Making of Butter from Sweet Cream by : J. D. Leclair

Download or read book The Making of Butter from Sweet Cream written by J. D. Leclair and published by Montreal Printing and Publishing. This book was released on 1904 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Making of Butter from Sweet Cream [microform]

Author : J. D. Leclair
Publisher :
ISBN 13 : 9780665813351
Total Pages : 14 pages
Book Rating : 4.8/5 (133 download)

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Book Synopsis The Making of Butter from Sweet Cream [microform] by : J. D. Leclair

Download or read book The Making of Butter from Sweet Cream [microform] written by J. D. Leclair and published by . This book was released on 1904 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Making of Butter From Sweet Cream

Author : Quebec. Ministere De L'Agriculture. Ecole De Laiterie, Saint-Hyacinthe
Publisher :
ISBN 13 :
Total Pages : 35 pages
Book Rating : 4.:/5 (63 download)

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Book Synopsis Making of Butter From Sweet Cream by : Quebec. Ministere De L'Agriculture. Ecole De Laiterie, Saint-Hyacinthe

Download or read book Making of Butter From Sweet Cream written by Quebec. Ministere De L'Agriculture. Ecole De Laiterie, Saint-Hyacinthe and published by . This book was released on 1904 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Manufacture of Butter for Storage (Classic Reprint)

Author : L. A. Rogers
Publisher : Forgotten Books
ISBN 13 : 9780483677418
Total Pages : 32 pages
Book Rating : 4.6/5 (774 download)

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Book Synopsis The Manufacture of Butter for Storage (Classic Reprint) by : L. A. Rogers

Download or read book The Manufacture of Butter for Storage (Classic Reprint) written by L. A. Rogers and published by Forgotten Books. This book was released on 2018-03-19 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Manufacture of Butter for Storage The relation of the acidity of the cream to the progressive change in ﬂavor is illustrated by figure 1, which shows the scores Of various lots of experimental butter made from pasteurized cream, arranged in the order of the acidity of the cream at time of churning. Lot 19, in which no acidity is given, was made from overripe hand-separator cream. In some cases two lots of butter with different acidities were made from the same lot of cream. This was true of samples 13 and 14, 15 and 16, 17 and 18, 21 and 22, 23 and 24, and 25 and 26. It will be noticed that the score of butter made from cream with an acidity below per cent ranged, with two exceptions, above 90. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Creamery Butter Making (Classic Reprint)

Author : John Michels
Publisher : Forgotten Books
ISBN 13 : 9780259172864
Total Pages : 282 pages
Book Rating : 4.1/5 (728 download)

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Book Synopsis Creamery Butter Making (Classic Reprint) by : John Michels

Download or read book Creamery Butter Making (Classic Reprint) written by John Michels and published by Forgotten Books. This book was released on 2017-05-05 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Creamery Butter Making The author's experience in teaching creamery students has demonstrated to him the need of a suitable reference book to be used in conjunction with the lectures on cream ery butter making. An attempt to supply this need has resulted in the preparation of this work, which embodies the results of a long experience both as a practical butter maker and as a teacher of creamery management. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Making Butter on the Farm (Classic Reprint)

Author : William White
Publisher : Forgotten Books
ISBN 13 : 9780265392263
Total Pages : 560 pages
Book Rating : 4.3/5 (922 download)

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Book Synopsis Making Butter on the Farm (Classic Reprint) by : William White

Download or read book Making Butter on the Farm (Classic Reprint) written by William White and published by Forgotten Books. This book was released on 2017-10-16 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Making Butter on the Farm By the deep-setting method the milk as soon as drawn from the cow is placed in a shotgun can,1 which is placed in cold water, preferably ice water, for 12 hours. Because of the quick cooling to a low temperature the cream rises more quickly and completely than in the shallow-pan method and is skimmed before its fresh, sweet ﬂavor has been lost. The resulting skim milk may contain as low as per cent of butterfat, though often nearer per cent, and is sweet. If the milk is not placed in ice water immediately after it has been drawn the loss of butterfat is still greater. The dilution of milk with water has been used to some extent, in the belief that it aids creaming, but investigations have shown that the loss of butterfat is as great as, or greater than, in the shallow-pan method. There is the further objection that a watery ﬂavor is im parted to the cream, and the usefulness of the skim milk is limited, mixtures of water and skim milk being undesirable either for house hold use or for calf feeding. The water-dilution method therefore is not advisable under any conditions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Gathered Cream for Buttermaking (Classic Reprint)

Author : J. A. Ruddick
Publisher : Forgotten Books
ISBN 13 : 9780282833268
Total Pages : 20 pages
Book Rating : 4.8/5 (332 download)

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Book Synopsis Gathered Cream for Buttermaking (Classic Reprint) by : J. A. Ruddick

Download or read book Gathered Cream for Buttermaking (Classic Reprint) written by J. A. Ruddick and published by Forgotten Books. This book was released on 2017-10-21 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Gathered Cream for Buttermaking The following extract is taken from the report of the Dairy Commissioner for 1906: The introduction of the hand power cream separator into some districts, and the substitution Of that system of creamery buttermaking for the central separator system in others, have been viewed with alarm by many who have the best interests of the creamery industry at heart. It is claimed, and not without reason, that the quality of the butter manufactured under the hand separator or gathered cream system has, generally speaking, been inferior in quality to that which is made at whole-milk creameries. It has been particularly noticed that where the central separator system has been abandoned for the other, the ﬂavour of the butter has almost invariably shown more or less deterioration. It is quite natural that this movement, producing as it has, results so menacing to the butter industry, should be opposed and condemned in some quarters. The exporters have been unanimous in denouncing the system and have complained bitterly of the inferiority of some of the gathered cream butter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Studies on the Keeping Quality of Butter in Cold Storage, 1938 (Classic Reprint)

Author : Oliver Ralph Overman
Publisher : Forgotten Books
ISBN 13 : 9780331622171
Total Pages : 52 pages
Book Rating : 4.6/5 (221 download)

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Book Synopsis Studies on the Keeping Quality of Butter in Cold Storage, 1938 (Classic Reprint) by : Oliver Ralph Overman

Download or read book Studies on the Keeping Quality of Butter in Cold Storage, 1938 (Classic Reprint) written by Oliver Ralph Overman and published by Forgotten Books. This book was released on 2017-11-21 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Studies on the Keeping Quality of Butter in Cold Storage, 1938 Effect of. Acidity of Cream - Amthor studied the development of rancidity in sweet and sour-cream butter and found that sweet cream butter became rancid much more slowly than did that made from sour cream. In an earlier experiment Patrick45 had found that the keeping quality of sweet-cream butter was better than that of the ripened-cream butter, altho there was no very marked difference between the two. Lucas, Ball, Vincent, and Trout36 observed that butter made from ripened cream deteriorated more rapidly during storage than sweet-cream butter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Practical Pointers on Making Creamery Butter in the South (Classic Reprint)

Author : Joel G. Winkjer
Publisher : Forgotten Books
ISBN 13 : 9780483479449
Total Pages : 38 pages
Book Rating : 4.4/5 (794 download)

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Book Synopsis Practical Pointers on Making Creamery Butter in the South (Classic Reprint) by : Joel G. Winkjer

Download or read book Practical Pointers on Making Creamery Butter in the South (Classic Reprint) written by Joel G. Winkjer and published by Forgotten Books. This book was released on 2018-01-20 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Pointers on Making Creamery Butter in the South There is a great lack of uniformity in the requirements for the several grades of cream among creameries that have adopted grad ing. Systems for buying cream on the basis of the quality of butter that can be manufactured from it. Each creamery defines its grades to suit its particular conditions, except in those States where official grades have been established by law. It is natural that in a highly developed dairy section where the manufacture of high-quality butter is well established the grading of cream should be on a higher plane than in a section where dairying is carried on as a side line. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Book of Butter

Author : Edward Sewall Guthrie
Publisher :
ISBN 13 :
Total Pages : 300 pages
Book Rating : 4.:/5 (3 download)

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Book Synopsis The Book of Butter by : Edward Sewall Guthrie

Download or read book The Book of Butter written by Edward Sewall Guthrie and published by . This book was released on 1918 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Modern Butter Making (Classic Reprint)

Author : Martin H. Meyer
Publisher : Forgotten Books
ISBN 13 : 9780332457765
Total Pages : 330 pages
Book Rating : 4.4/5 (577 download)

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Book Synopsis Modern Butter Making (Classic Reprint) by : Martin H. Meyer

Download or read book Modern Butter Making (Classic Reprint) written by Martin H. Meyer and published by Forgotten Books. This book was released on 2017-12-05 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Modern Butter Making Dairying in its various phases is undergoing marked changes in the methods employed at dairy farms, creameries and city milk supply establish ments. These rapid changes require a knowledge of the latest and most approved methods for handling the work incident to each phase of practical dairy ing. The demand for trained and well informed men has created a desire for knowledge in this line of work. In view of this fact, as well as requests which came to me for information on subjects pertaining to creamery butter-making, city milk supply and calculating dividends I felt impelled to place this little volume, containing the results of my twenty five years experience both on dairy farms and in creamery butter-making, as well as my experience as instructor in dairying at the University of Wis consin, before the practical dairyman. If I should succeed in helping only a small num ber of the dairymen of the country to better their financial condition; if I should succeed in arousing to some extent the interest of the dairying fraternity with regard to the need of cleaner and purer milk, as well as to the need of pasteurizing all milk and cream (even for cheesemaking), I should feel amply repaid for the time and labor spent in the produc tion of this volume. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Influence of Acidity of Cream on the Flavor of Butter (Classic Reprint)

Author : L. A. Rogers
Publisher : Forgotten Books
ISBN 13 : 9781333890360
Total Pages : 28 pages
Book Rating : 4.8/5 (93 download)

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Book Synopsis The Influence of Acidity of Cream on the Flavor of Butter (Classic Reprint) by : L. A. Rogers

Download or read book The Influence of Acidity of Cream on the Flavor of Butter (Classic Reprint) written by L. A. Rogers and published by Forgotten Books. This book was released on 2016-10-08 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Influence of Acidity of Cream on the Flavor of Butter A factor in the manufacture of butter, the variations of which can be controlled, is the acidity developed in the cream. This factor has long been recognized as important in determining the flavor of butter and as having a decided in uence on the constancy with which butter retains its desirable avors in storage. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."

Butter

Author : Elaine Khosrova
Publisher : Algonquin Books
ISBN 13 : 1616207396
Total Pages : 385 pages
Book Rating : 4.6/5 (162 download)

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Book Synopsis Butter by : Elaine Khosrova

Download or read book Butter written by Elaine Khosrova and published by Algonquin Books. This book was released on 2017-10-17 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best. “A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included.” —David Tanis, author of A Platter of Figs and Other Recipes “Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South “Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too.” —Mimi Sheraton, author of 1,000 Foods to Eat Before You Die “Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” —Elisabeth Prueitt, co-owner of Tartine Bakery “The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova’s Butter . . . Delightful storytelling.” —Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake

Principles and Practice Butter-Making

Author : G. L. McKay
Publisher :
ISBN 13 : 9781332220137
Total Pages : 424 pages
Book Rating : 4.2/5 (21 download)

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Book Synopsis Principles and Practice Butter-Making by : G. L. McKay

Download or read book Principles and Practice Butter-Making written by G. L. McKay and published by . This book was released on 2015-08-05 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom The science of dairying is constantly broadening. The methods and art of manufacturing the best quality of butter have gradually changed in conformity with the scientific principles involved, and no one should now undertake to manufacture butter until he has made a careful study of the principles governing the best methods of manufacture. The authors admit that, in our present state of knowledge and experimental progress, it is in some instances difficult to distinguish well-established facts from those not universally confirmed; hence, it has been their object to give only information supported by the preponderance of experimental evidence. The first and second editions of this book have been received by the dairy schools and the practical creamerymen in a manner indicating that the work has met with general approval. The third edition has been carefully revised, and additional chapters have been added. The new chapters are: first, Defects Found in Butter - Some of the Causes and their Prevention; second, Neutralization of Cream; third, Milk and its Products as Foods - High Value of Milk Fat; fourth, Cold Storage and Butter for Storage Purposes; fifth, New Tests, including Accurate Method of Determining Per Cent of Fat in Buttermilk, Skim-milk and Ice Cream. The authors' endeavor has been to bring the book strictly up to date, and to include the latest and most approved methods in dairying. The authors believe that the subject of dairying should no longer be treated as a whole, and for this reason have treated special branches of the subject. In this volume they have endeavored to give such scientific information as relates to the manufacture of butter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Book of Butter

Author : Edward Sewall Guthrie
Publisher : Forgotten Books
ISBN 13 : 9780484458856
Total Pages : 324 pages
Book Rating : 4.4/5 (588 download)

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Book Synopsis The Book of Butter by : Edward Sewall Guthrie

Download or read book The Book of Butter written by Edward Sewall Guthrie and published by Forgotten Books. This book was released on 2017-12-22 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Book of Butter: A Text on the Nature, Manufacture, and Marketing of the Product When to use starter, 78. Starter: History, 79; Natural starter, 80; Artificial starter, 81; Appa ratus, 82; Steps in propagation of mother starter, 83 How often to propagate, 84. Ripening Cream in a Creamery: Method, 85; Inoculation of the cream, 86. Ripening Cream on a Farm: Method, 87. Ripening Temperatures: Proper tempera ture, 88; Temperature and inoculation, 89. When Cream is Ripe: Uniform ripening, 90; How to ascertain and satisfy the demand of the trade, 91 Cooling immediately after inoculation, 92. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.