Creamery Butter Making
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In our eReader you can find the full English version of the book. Read Creamery Butter Making 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 Creamery Butter Making
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To quickly assess the difficulty of the text, read a short excerpt:
Theory. Under the physical properties of butter fat it was mentioned that this fat existed in milk in the form of extremely minute globules, numbering about lOO.ooo.- ooo per drop of milk. In rich cream this nun;ber is in- creased at least a dozen times owing to the concentration of the fat globules during the separation of the milk.
So long as milk and cream remain undisturbed, the fat remains in this finely divided state without any tendency whatever to flow together. This tendency of the glo...bules to remain separate was formerly ascribed to the supposed presence of a membrane around each globule. Later re- searches, however, have proven the falsity of this theory and we know now that this condition of the fat is due to the surface tension of the globules and to the dense la}'er of casein that surrounds them.
Any disturbance great enough to cause the globules to break through this caseous layer and overcome their sur- face tension will cause them to unite or coalesce, a process which we call chiiniiiig.
What to read after Creamery Butter Making?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Theory. Under the physical properties of butter fat it was mentioned that this fat existed in milk in the form of extremely minute globules, numbering about lOO.ooo.- ooo per drop of milk. In rich cream this nun;ber is in- creased at least a dozen times owing to the concentration of the fat globules during the separation of the milk.
So long as milk and cream remain undisturbed, the fat remains in this finely divided state without any tendency whatever to flow together. This tendency of the glo...bules to remain separate was formerly ascribed to the supposed presence of a membrane around each globule. Later re- searches, however, have proven the falsity of this theory and we know now that this condition of the fat is due to the surface tension of the globules and to the dense la}'er of casein that surrounds them.
Any disturbance great enough to cause the globules to break through this caseous layer and overcome their sur- face tension will cause them to unite or coalesce, a process which we call chiiniiiig.
What to read after Creamery Butter Making?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
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