Canadian Dairying
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In our eReader you can find the full English version of the book. Read Canadian Dairying 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 Canadian Dairying
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bitter, greasy, lardy, fishy, woody, cheesy, dirty, buttermilk, cowy,. musty, and cooked flavors are common defects. 'J'he grain arid texture should be , waxy, firi^ yet pliable, should break like a piece of cast-iron, and not be greasy or salvy in appearance. It should be of such consist- ency that it readily spreads on bread. The color CLASSIFICATION OF BUTTER. 213 should be utiiform, dear and bright, ranging from white to a yellow shade. Export butter sjhould be paler in color than that for ...local markets. There should be no mottles, waves, strpaks, or specks in the , butter. The salt must be dissolved and the quantity should suit the taste of the consumer. The package should be neat, attractive and stylish, and suitable for the trade to which the creamery is catering.
Whey butter hcis not been satisfactory in. Canada.
The quality is inferior and the labor to produce it is too great.
Process or renovated butter is usually bad butter which has been melted : and cleansed and rechurned, so that it is fit for table use.
What to read after Canadian Dairying?
You can find similar books in the "Read Also" column, or choose other free books by H H Henry Hoshel Dean to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
bitter, greasy, lardy, fishy, woody, cheesy, dirty, buttermilk, cowy,. musty, and cooked flavors are common defects. 'J'he grain arid texture should be , waxy, firi^ yet pliable, should break like a piece of cast-iron, and not be greasy or salvy in appearance. It should be of such consist- ency that it readily spreads on bread. The color CLASSIFICATION OF BUTTER. 213 should be utiiform, dear and bright, ranging from white to a yellow shade. Export butter sjhould be paler in color than that for ...local markets. There should be no mottles, waves, strpaks, or specks in the , butter. The salt must be dissolved and the quantity should suit the taste of the consumer. The package should be neat, attractive and stylish, and suitable for the trade to which the creamery is catering.
Whey butter hcis not been satisfactory in. Canada.
The quality is inferior and the labor to produce it is too great.
Process or renovated butter is usually bad butter which has been melted : and cleansed and rechurned, so that it is fit for table use.
What to read after Canadian Dairying?
You can find similar books in the "Read Also" column, or choose other free books by H H Henry Hoshel Dean to read onlineMoreLess
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