Practical Buttermaking a Treatise for Buttermakers And Students
Practical Buttermaking a Treatise for Buttermakers And Students
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It is essential to have firm butter to work upon, and for this purpose none is better than that obtained from Jersey cows.
A plentiful supply of ice is necessary for making up the butter, and to enable it afterwards to retain the shapes into which it is converted.
CHAPTER XIII. THE QUALITY OF BUTTER.
(69) Composition of Butter, THE chief constituent of butter is fat, which varies from 82 to 90 per cent, the greater the percentage of water the less that of the fat. On the average a good sample o...f butter will be found to contain 85 or 86 per cent, of fat, about 12 to 13 per cent of water, and J per cent, of casein or albuminous matter.
Rough test for comparing samples.
A rough, but not at all a bad way of comparing market samples of butter is to arrive at their approx- imate compositions by melting them and allowing the constituents to separate out. To make the test, take a couple of test-tubes, and put into them about equal quantities of the samples of butter to be compared.
Melt the butter by placing the tubes in boiling water and heating them for about twenty minutes.
What to read after Practical Buttermaking a Treatise for Buttermakers And Students?
You can find similar books in the "Read Also" column, or choose other free books by Charles William Walker Tisdale to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is essential to have firm butter to work upon, and for this purpose none is better than that obtained from Jersey cows.
A plentiful supply of ice is necessary for making up the butter, and to enable it afterwards to retain the shapes into which it is converted.
CHAPTER XIII. THE QUALITY OF BUTTER.
(69) Composition of Butter, THE chief constituent of butter is fat, which varies from 82 to 90 per cent, the greater the percentage of water the less that of the fat. On the average a good sample o...f butter will be found to contain 85 or 86 per cent, of fat, about 12 to 13 per cent of water, and J per cent, of casein or albuminous matter.
Rough test for comparing samples.
A rough, but not at all a bad way of comparing market samples of butter is to arrive at their approx- imate compositions by melting them and allowing the constituents to separate out. To make the test, take a couple of test-tubes, and put into them about equal quantities of the samples of butter to be compared.
Melt the butter by placing the tubes in boiling water and heating them for about twenty minutes.
What to read after Practical Buttermaking a Treatise for Buttermakers And Students?
You can find similar books in the "Read Also" column, or choose other free books by Charles William Walker Tisdale to read onlineMoreLess
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