Isbn: 9781332774586 - the normal composition of american creamery butter (classic reprint) (4 resultados)

paperback. Condición: 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.…

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: 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. …