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Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, ... of Butter Therefrom (Classic Reprint) - Softcover
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Excerpt from Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom
Marked improvements have been made in the manufacture of butter by the adoption of scientific methods and the use of modern equipments. Changes have been made in the period of lactation. Formerly the cow furnished milk only for her young. Through the efforts of man, by breeding and selecting, the period of lactation has been lengthened until at the present time it extends over a period of ten months. The cow at the present time is recognized as one of the most economical producers of human food, hence, dairying has advanced rapidly in all coun tries that are adapted for the production of forage plants that are suitable for feeding the cow.
The United States at the present time produces five times as much butter as any other country. The late census estimates pounds of factory butter manufactured in 1920 and pounds of farm butter.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Principles and Practice Butter-Making (Classic Reprint)
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book takes an in-depth look at butter-making, tracing the practice back to its ancient roots, exploring various methods used over time, and examining the impact of scientific advancements in butter production. Written by an expert in dairy science, the book provides valuable insights into the composition of milk, discusses the theories and practices of butter-making, and offers detailed explanations of butter's composition. Butter-makers and dairy enthusiasts will appreciate the scientific basis for modern butter-making practices, while general readers will find the historical information and discussion of butter's composition fascinating and informative. The book provides a comprehensive overview of butter-making, from its historical roots to its present-day scientific advancements. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781332220137_0
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Principles and Practice ButterMaking A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, of Butter Therefrom Classic Reprint
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Principles and Practice ButterMaking A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, of Butter Therefrom Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332220137
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Principles and Practice Butter-Making : A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom (Classic Reprint)
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Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 422 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar. Bestandsnummer des Verkäufers 26066710/2
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