A. B. C. in Butter Making; for Young Creamery Butter Makers, Creamery Managers And Private Dairymen
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In our eReader you can find the full English version of the book. Read A. B. C. in Butter Making; for Young Creamery Butter Makers, Creamery Managers And Private Dairymen Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A. B. C. in Butter Making; for Young Creamery Butter Makers, Creamery Managers And Private Dairymen
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To quickly assess the difficulty of the text, read a short excerpt:
CHAPTEE V.
CREAM RIPENING If cream is churned! perfectly sweet it will have a very faint aroma and an insipid taste, and the demand for such butter is very limited. For this reason, all those whO' have no special orders for it should ripen the cream before churn- ing.
NO UNIFORM RULES POSSIBLE.
It is evident that if we desire to churn the cream at a cer- tain, degree of acidity (and age) our treatment of the cream must vary according to the system by which it was raised.
It stands to reason tha...t cream which hasi been raised for 36 hours in a shallow pan, audi perhaps not skimmed until the milk was loppered, need not the same treatment as that whiled out of a separator within an hour of milking time,.
Then, again, that raised in ice water needs a modification in its treatment, just as cream in a separator creamery must be treated differently from that in a gathered cream creamery.
A difference must also be made if we chumi every day or only every other day or once a week.
BUTTER FLAVOR AND COMPOSITION OP BUTTERFAT.
What to read after A. B. C. in Butter Making; for Young Creamery Butter Makers, Creamery Managers And Private Dairymen?
You can find similar books in the "Read Also" column, or choose other free books by Monrad, John Henry, 1848-1915 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
CHAPTEE V.
CREAM RIPENING If cream is churned! perfectly sweet it will have a very faint aroma and an insipid taste, and the demand for such butter is very limited. For this reason, all those whO' have no special orders for it should ripen the cream before churn- ing.
NO UNIFORM RULES POSSIBLE.
It is evident that if we desire to churn the cream at a cer- tain, degree of acidity (and age) our treatment of the cream must vary according to the system by which it was raised.
It stands to reason tha...t cream which hasi been raised for 36 hours in a shallow pan, audi perhaps not skimmed until the milk was loppered, need not the same treatment as that whiled out of a separator within an hour of milking time,.
Then, again, that raised in ice water needs a modification in its treatment, just as cream in a separator creamery must be treated differently from that in a gathered cream creamery.
A difference must also be made if we chumi every day or only every other day or once a week.
BUTTER FLAVOR AND COMPOSITION OP BUTTERFAT.
What to read after A. B. C. in Butter Making; for Young Creamery Butter Makers, Creamery Managers And Private Dairymen?
You can find similar books in the "Read Also" column, or choose other free books by Monrad, John Henry, 1848-1915 to read onlineMoreLess
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