Dairy Factories
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In our eReader you can find the full English version of the book. Read Dairy Factories 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 Dairy Factories
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The cream is kept until it is slightly acid before it is churned, making thus a quality of butter which keeps better and longer than that made from sweet cream. The churns most popular are those without any dash, being a cubical box turning on an axis passing through diag- onal corners ; or a barrel turning on an axis passing DAIRY FACTORIES. y through its centre sidewise ; or an oblong square box oscillating endwise in swinging supports. The action of churning thus consists of a dashing of the... cream vio- lently against the sides or ends of the churn, and, by- concussion, causing the globules of fat in the cream to adhere together, and gradually coalesce and form small grains of butter. When these grains are as large as wheat-grains, or peas at the largest, the but- termilk is drawn off, cold water or weak brine is poured into the churn, and the churn is moved gently, to agitate and wash the butter. When the butter has been completely freed from milk, and no longer clouds the water, it is drained, and salted with finely-ground pure salt, at the rate of from ^ oz.
What to read after Dairy Factories?
You can find similar books in the "Read Also" column, or choose other free books by Stewart, Henry. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The cream is kept until it is slightly acid before it is churned, making thus a quality of butter which keeps better and longer than that made from sweet cream. The churns most popular are those without any dash, being a cubical box turning on an axis passing through diag- onal corners ; or a barrel turning on an axis passing DAIRY FACTORIES. y through its centre sidewise ; or an oblong square box oscillating endwise in swinging supports. The action of churning thus consists of a dashing of the... cream vio- lently against the sides or ends of the churn, and, by- concussion, causing the globules of fat in the cream to adhere together, and gradually coalesce and form small grains of butter. When these grains are as large as wheat-grains, or peas at the largest, the but- termilk is drawn off, cold water or weak brine is poured into the churn, and the churn is moved gently, to agitate and wash the butter. When the butter has been completely freed from milk, and no longer clouds the water, it is drained, and salted with finely-ground pure salt, at the rate of from ^ oz.
What to read after Dairy Factories?
You can find similar books in the "Read Also" column, or choose other free books by Stewart, Henry. [from Old Catalog] to read onlineMoreLess
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