Outlines of Dairy Bacteriology; a Concise Manual for the Use of Students in Dairying
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In our eReader you can find the full English version of the book. Read Outlines of Dairy Bacteriology; a Concise Manual for the Use of Students in 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 Outlines of Dairy Bacteriology; a Concise Manual for the Use of Students in Dairying
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In dairy butter making, the cream is usually gathered by the gravity process, and is ripened in various ways. In butter made by the creamery process, two methods of secur- Bacteria in Fluid Products of Milk. 137 ing cream are in vogue. The more primitive method is where the cream alone is gathered from the individual patron, who holds the same until it is nearly ready for churning. The more modern method is where the whole milk is brought to the creamery, and the cream taken from the same in a ...relatively fresh condition. In the one case, the fermentative changes are well underway when it reaches the central station, and as the cream is secured from a num- ber of different persons in the ripened condition, it is inevitably handled in a great variety of ways. Where cen- trifugal cream separators are used, the cream is secured «weet, thereby permitting a supervision of the ripening process at the central station where the butter is made.
This control of the ripening process exerts a profound influence on the character of the fermentation that takes place, and naturally modifies the product.
What to read after Outlines of Dairy Bacteriology; a Concise Manual for the Use of Students in Dairying?
You can find similar books in the "Read Also" column, or choose other free books by Russell, H[arry] L[uman] 1866- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In dairy butter making, the cream is usually gathered by the gravity process, and is ripened in various ways. In butter made by the creamery process, two methods of secur- Bacteria in Fluid Products of Milk. 137 ing cream are in vogue. The more primitive method is where the cream alone is gathered from the individual patron, who holds the same until it is nearly ready for churning. The more modern method is where the whole milk is brought to the creamery, and the cream taken from the same in a ...relatively fresh condition. In the one case, the fermentative changes are well underway when it reaches the central station, and as the cream is secured from a num- ber of different persons in the ripened condition, it is inevitably handled in a great variety of ways. Where cen- trifugal cream separators are used, the cream is secured «weet, thereby permitting a supervision of the ripening process at the central station where the butter is made.
This control of the ripening process exerts a profound influence on the character of the fermentation that takes place, and naturally modifies the product.
What to read after Outlines of Dairy Bacteriology; a Concise Manual for the Use of Students in Dairying?
You can find similar books in the "Read Also" column, or choose other free books by Russell, H[arry] L[uman] 1866- to read onlineMoreLess
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