Experimental Creamery Bulletin Volume 41-75 - Bookswagon UAE
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Experimental Creamery Bulletin Volume 41-75

Experimental Creamery Bulletin Volume 41-75


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 Excerpt: ...steam and power, and a liberal supply of cold water, in addition to ice or artificial refrigeration, is a great advantage. The buttermaker must understand pasteurization in all its--4--details, and an attempt to pasteurize without a skilled man in charge is sure to meet with failure. METHOD OF DELIVERY. The method of delivery will have much to do with the results obtained by pasteurization, and it is difficult to pasteurize and obtain good results when cream is delivered at all hours of the day. When cream is received all day, it will be found most practical to start pasteurizing about three o'clock in the afternoon and then cool all cream received after that hour and hold it over until the next day. When a large amount of all kinds of cream is received at all hours of the day, it may be advisable to employ a double crew of men, in order that cream arriving late in the afternoon may be pasteurized and cooled in the evening, which would be better than to cool and hold it over night to be pasteurized the next day. REGULAR DELIVERY. Much better results can be obtained, of course, where cream is delivered on regular days and before a certain hour, as the buttermaker will then have a chance to pasteurize all cream the day it is received, and he will also know approximately how much cream will be delivered and have a chance to prepare the necessary amount of starter ready to add to the cream after pasteurization. In the case of sour cream, it is not necessary to ripen it for any length of time, but it is advisable to cool to churning temperature soon after pasteurizing. Those who wish to make only the very best butter will find it necessary to have all the cream delivered sweet before ten or eleven in the forenoon in order that it may be pasteurized while it is y...


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Product Details
  • ISBN-13: 9781130179293
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 26
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 113017929X
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 68 gr


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