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Excerpt from The Normal Composition of American Creamery Butter
The authors acknowledge the assistance and cooperation Of the dairy and food departments Of the various States mentioned in this bulletin, all of which rendered valuable aid in securing samples Of 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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The Normal Composition of American Creamery Butter (Classic Reprint)
Anbieter: Once Upon A Time Books, Siloam Springs, AR, USA
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paperback. Zustand: Acceptable. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket. Bestandsnummer des Verkäufers mon0000686294
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The Normal Composition of American Creamery Butter (Classic Reprint)
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book examines the composition of American creamery butter as commercially produced between 1910 and 1911. The book is a compilation of extensive data gathered from over 695 samples of butter collected from 488 creameries across major dairy districts. The analyses provide detailed information on the fat, moisture, salt, and curd content of each sample, accompanied by detailed notes on relevant aspects of the manufacturing process, including churning temperature, wash water temperature, and buttermilk testing. The data is presented in a series of tables and graphs to facilitate study and comparisons. The author also offers observations on the relationship between fat and moisture content, optimum churning temperatures, size of granules when churning was completed, and time churned. This book provides a valuable historical snapshot of dairy manufacturing and will be of interest to dairy scientists, food historians, and anyone interested in the development of dairy production in the United States. 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 9781332774586_0
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The Normal Composition of American Creamery Butter Classic Reprint
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332774586
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The Normal Composition of American Creamery Butter Classic Reprint
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332774586
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