The Butter Industry Prepared for the Use of Creameries Dairy Students And Pure
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In our eReader you can find the full English version of the book. Read The Butter Industry Prepared for the Use of Creameries Dairy Students And Pure 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 The Butter Industry Prepared for the Use of Creameries Dairy Students And Pure
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To quickly assess the difficulty of the text, read a short excerpt:
For this purpose a variety of butter colors is used.
A suitable butter color must be free from ingredients injuri- ous to the health of the consumer, it should have such strength of coloring that only a very small quantity need be added to cream in order to give the butter the desired shade of yellow, and it must be free from undesirable odors and flavors so as to not impair the quality and market value of the butter.
Aniline colors which formerly were used extensively for this purpose possess ...very intensive coloring properties, but their use is prohibited by the Federal Pure Food Act which went in force in 1907. 1 While extracts from various plants may serve as butter colors, the bulk of butter color of com- merce today is the coloring substance extracted from the seed of the Annatto plant, Bixa oreltana, by means of some neutral oil, such as cottonseed oil, or corn oil.
The extract of butter color is made by boiling the annatto seed in the oil for several hours. During the latter period of the process the heat is raised to a very high temperature, about 240 degrees F.
What to read after The Butter Industry Prepared for the Use of Creameries Dairy Students And Pure?
You can find similar books in the "Read Also" column, or choose other free books by Otto Frederick Hunziker to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
For this purpose a variety of butter colors is used.
A suitable butter color must be free from ingredients injuri- ous to the health of the consumer, it should have such strength of coloring that only a very small quantity need be added to cream in order to give the butter the desired shade of yellow, and it must be free from undesirable odors and flavors so as to not impair the quality and market value of the butter.
Aniline colors which formerly were used extensively for this purpose possess ...very intensive coloring properties, but their use is prohibited by the Federal Pure Food Act which went in force in 1907. 1 While extracts from various plants may serve as butter colors, the bulk of butter color of com- merce today is the coloring substance extracted from the seed of the Annatto plant, Bixa oreltana, by means of some neutral oil, such as cottonseed oil, or corn oil.
The extract of butter color is made by boiling the annatto seed in the oil for several hours. During the latter period of the process the heat is raised to a very high temperature, about 240 degrees F.
What to read after The Butter Industry Prepared for the Use of Creameries Dairy Students And Pure?
You can find similar books in the "Read Also" column, or choose other free books by Otto Frederick Hunziker to read onlineMoreLess
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