Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm (Classic Reprint) - Softcover
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Excerpt from Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm
For the past four years the Illinois Agricultural Experiment Sta tion has been studying the problems relative to the quality Of butter manufactured in our creameries from farm-skimmed cream. The change from the whole milk to the cream gathering system has resulted in a decline in quality of butter. There is some doubt as to the real cause of this deterioration, but it is needless to say that a greater effort should be exerted toward the improvement of a condition so important to the public.
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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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Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm
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Paperback. Zustand: New. Print on Demand. This book explores the history of pasteurization as a method for improving butter quality, using experimental data collected between 1905 and 1908. The author provides detailed accounts of multiple experiments comparing pasteurized and unpasteurized butter, discussing factors such as cream acidity, starter addition, and storage conditions. The results of these experiments shed light on the impact of pasteurization on butter quality, influencing the broader debate on the practice's effectiveness and role in the dairy industry. The book's insights contribute to our understanding of the historical development of butter-making techniques and the evolution of food safety standards. 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 9781333871338_0
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Pasteurization as a Factor in Making Butter from Cream Skimmed on the Farm (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781333871338
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Pasteurization as a Factor in Making Butter from Cream Skimmed on the Farm (Classic Reprint)
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781333871338
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