Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm
Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm
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In our eReader you can find the full English version of the book. Read Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm 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 Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm
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9 2 2 4 3 3 2 1 After the scoring of July 25, the tubs of butter were again placed in storage at a temperature of 9 to 12 below zero. December 27, 1907, the butter was re-scored by four of the same judges who scored July 25. For this scoring the number on the top of the tubs was changed, while the original number remained on the bottom for identification, after scoring. 1909] PASTEURIZATION A FACTOR IN MAKING BUTTER 391 TABLE 14. RESULT OF SCORING THE 108 TUBS OF BUTTER DECEMBER 27, 1907 Unpast...eurized Pasteurized Tub No. McKay New- man Craw- ford Mittel- stadt Av. Score McKay New- man Craw- ford Mittel- stadt Av. Score 1st 4 1 92. 5 92. 5 91. 5 91. Not 2 No unpasteurized for comparison 92. 5 89. 90. 5 89. Used in 3 92. 5 90. 92. 93. General 4 92. 75 89. 5 92. 5 91. Average 5 91. 92. 5 92. 92. 6 92. 5 92. 92. 5 94. 92. 31 7 93. 92. 91. 5 93. 8 92. 75 93. 91. 91. 5 92. 17 9 93. 92. 5 92. 5 94. 10 93. 25 92. 92. 5 94. 92. 87 11 92. 75 91. 91. 5 90. 5 12 93. 25 91. 91. 5 93. 5 91. 87 "13 93.
What to read after Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm?
You can find similar books in the "Read Also" column, or choose other free books by Carl E Carl Emil Lee to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
9 2 2 4 3 3 2 1 After the scoring of July 25, the tubs of butter were again placed in storage at a temperature of 9 to 12 below zero. December 27, 1907, the butter was re-scored by four of the same judges who scored July 25. For this scoring the number on the top of the tubs was changed, while the original number remained on the bottom for identification, after scoring. 1909] PASTEURIZATION A FACTOR IN MAKING BUTTER 391 TABLE 14. RESULT OF SCORING THE 108 TUBS OF BUTTER DECEMBER 27, 1907 Unpast...eurized Pasteurized Tub No. McKay New- man Craw- ford Mittel- stadt Av. Score McKay New- man Craw- ford Mittel- stadt Av. Score 1st 4 1 92. 5 92. 5 91. 5 91. Not 2 No unpasteurized for comparison 92. 5 89. 90. 5 89. Used in 3 92. 5 90. 92. 93. General 4 92. 75 89. 5 92. 5 91. Average 5 91. 92. 5 92. 92. 6 92. 5 92. 92. 5 94. 92. 31 7 93. 92. 91. 5 93. 8 92. 75 93. 91. 91. 5 92. 17 9 93. 92. 5 92. 5 94. 10 93. 25 92. 92. 5 94. 92. 87 11 92. 75 91. 91. 5 90. 5 12 93. 25 91. 91. 5 93. 5 91. 87 "13 93.
What to read after Pasteurization As a Factor in Making Butter From Cream Skimmed On the Farm?
You can find similar books in the "Read Also" column, or choose other free books by Carl E Carl Emil Lee to read onlineMoreLess
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