Milk And Its Products: a Treatise Upon the Nature And Qualities of Dairy ...
Milk And Its Products: a Treatise Upon the Nature And Qualities of Dairy ...
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In our eReader you can find the full English version of the book. Read Milk And Its Products: a Treatise Upon the Nature And Qualities of Dairy ... 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 Milk And Its Products: a Treatise Upon the Nature And Qualities of Dairy ...
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To quickly assess the difficulty of the text, read a short excerpt:
This second water should run away clear, or with a very slight milkiness.
If it is at all milky, the butter should be washed again, and the washing continued until the water does run away clear. It is desirable that as little wash- ing be done as possible, and if care is taken in stopping the churning at the right moment, and in draining and washing the butter, two waters will be sufficient. The addition of a small amount of salt to the first washing water will facilitate the removal of the but...termilk, but will not add any perceptible saltiness to the butter. The way in which the wash- ing is done perceptibly affects the quality of the 146 Milk and Its Products finished butter, particularly so far as regards its tex- ture and percentage of water. The smaller the granules of butter when the churn is stopped, and the colder the water used, the more water will re- main in the butter without appearing in the form of drops. If the churning has progressed until the butter has formed masses the size of a hickory nut or larger, particularly if the butter is soft, it will be impossible to completely wash the buttermilk from the butter, and the buttermilk must necessarily be removed in working.
What to read after Milk And Its Products: a Treatise Upon the Nature And Qualities of Dairy ...?
You can find similar books in the "Read Also" column, or choose other free books by Wing, Henry H. (Henry Hiram), 1859-1936 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This second water should run away clear, or with a very slight milkiness.
If it is at all milky, the butter should be washed again, and the washing continued until the water does run away clear. It is desirable that as little wash- ing be done as possible, and if care is taken in stopping the churning at the right moment, and in draining and washing the butter, two waters will be sufficient. The addition of a small amount of salt to the first washing water will facilitate the removal of the but...termilk, but will not add any perceptible saltiness to the butter. The way in which the wash- ing is done perceptibly affects the quality of the 146 Milk and Its Products finished butter, particularly so far as regards its tex- ture and percentage of water. The smaller the granules of butter when the churn is stopped, and the colder the water used, the more water will re- main in the butter without appearing in the form of drops. If the churning has progressed until the butter has formed masses the size of a hickory nut or larger, particularly if the butter is soft, it will be impossible to completely wash the buttermilk from the butter, and the buttermilk must necessarily be removed in working.
What to read after Milk And Its Products: a Treatise Upon the Nature And Qualities of Dairy ...?
You can find similar books in the "Read Also" column, or choose other free books by Wing, Henry H. (Henry Hiram), 1859-1936 to read onlineMoreLess
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