American Dairying : a Manual for Butter And Cheese Makers
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In our eReader you can find the full English version of the book. Read American Dairying : a Manual for Butter And Cheese Makers 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 American Dairying : a Manual for Butter And Cheese Makers
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Butter is the aggregated fat of milk which is first known as cream. Pure cream consists of the globules in milk which rise to the surface on standing. These globules, as has already been observed, are composed principally of three varieties of fatty matter — stearine, palmatine and oleine, enclosed in a membraneous pel- licle. Butter is formed from them by removing the pellicle and collecting the fat into a mass. Occasion- 20^ American Dairying.
ally, particles of fat are mingled with them whic...h have no pellicle. This is especially true with respect to the lighter fats which are derived from the essential oils in the food of the cow. The naked fat appears in very minute particles. Water also enters more or less into the composition of the milk globules, apparently taking the place of a part of the fat. I have recently, as before observed, found globules in which the fat was entirely displaced with water. As the composi- tion of cream is variable, there is a corresponding variation in the specific gravity of different samples.
What to read after American Dairying : a Manual for Butter And Cheese Makers?
You can find similar books in the "Read Also" column, or choose other free books by Arnold, Lauren Briggs, 1814-1888 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Butter is the aggregated fat of milk which is first known as cream. Pure cream consists of the globules in milk which rise to the surface on standing. These globules, as has already been observed, are composed principally of three varieties of fatty matter — stearine, palmatine and oleine, enclosed in a membraneous pel- licle. Butter is formed from them by removing the pellicle and collecting the fat into a mass. Occasion- 20^ American Dairying.
ally, particles of fat are mingled with them whic...h have no pellicle. This is especially true with respect to the lighter fats which are derived from the essential oils in the food of the cow. The naked fat appears in very minute particles. Water also enters more or less into the composition of the milk globules, apparently taking the place of a part of the fat. I have recently, as before observed, found globules in which the fat was entirely displaced with water. As the composi- tion of cream is variable, there is a corresponding variation in the specific gravity of different samples.
What to read after American Dairying : a Manual for Butter And Cheese Makers?
You can find similar books in the "Read Also" column, or choose other free books by Arnold, Lauren Briggs, 1814-1888 to read onlineMoreLess
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