Dairy Laboratory Guide
Dairy Laboratory Guide
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In our eReader you can find the full English version of the book. Read Dairy Laboratory Guide 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 Laboratory Guide
What reading level is Dairy Laboratory Guide book?
To quickly assess the difficulty of the text, read a short excerpt:
To prevent over- working, it may be well to let the butter stand for a few min- utes in order to let the salt dissolve, and then rework.
It is extremely easy to overwork the butter, especially small quantities, and the student will do well to take much precaution at this point. Overworking destroys the grain and makes the butter gummy, smeary, or salvy in texture.
Packing. The best way to pack butter is in thoroughly sterilized stone jars or in pound prints. Butter packs the best when taken dir...ectly from the worker, but the prints can be made cleaner cut and more attractive by allow- ing the fresh butter to sit in a cool place for a few hours.
The Overrun. Overrun means merely that one pound of butter-fat, when made into butter, will produce more than a pound of butter, just the same as a pound of flour, when mixed with water, milk, yeast, and salt, will make more than a pound of bread or will over-run.
During the process of churning, the butter-fat is brought together by agitation; then the butter-fat is washed to remove as much of the remaining milk as possible and then salted and worked.
What to read after Dairy Laboratory Guide?
You can find similar books in the "Read Also" column, or choose other free books by G L George Lester Martin to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To prevent over- working, it may be well to let the butter stand for a few min- utes in order to let the salt dissolve, and then rework.
It is extremely easy to overwork the butter, especially small quantities, and the student will do well to take much precaution at this point. Overworking destroys the grain and makes the butter gummy, smeary, or salvy in texture.
Packing. The best way to pack butter is in thoroughly sterilized stone jars or in pound prints. Butter packs the best when taken dir...ectly from the worker, but the prints can be made cleaner cut and more attractive by allow- ing the fresh butter to sit in a cool place for a few hours.
The Overrun. Overrun means merely that one pound of butter-fat, when made into butter, will produce more than a pound of butter, just the same as a pound of flour, when mixed with water, milk, yeast, and salt, will make more than a pound of bread or will over-run.
During the process of churning, the butter-fat is brought together by agitation; then the butter-fat is washed to remove as much of the remaining milk as possible and then salted and worked.
What to read after Dairy Laboratory Guide?
You can find similar books in the "Read Also" column, or choose other free books by G L George Lester Martin to read onlineMoreLess
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