Principles and practice of 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 . ^ every one. The first step in the receiving of milk is to ascertain thequality of the milk delivered by the patrons. It is now arecognized fact that the best butter cannot be produced fromdefective or abnormal milk or cream, no matter how manyimproved methods are employed in the manufacture. In viewof this, and the knowledge we now have of the transmissionof undesirable germs from one sample of milk t
Principles and practice of 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 . ^ every one. The first step in the receiving of milk is to ascertain thequality of the milk delivered by the patrons. It is now arecognized fact that the best butter cannot be produced fromdefective or abnormal milk or cream, no matter how manyimproved methods are employed in the manufacture. In viewof this, and the knowledge we now have of the transmissionof undesirable germs from one sample of milk to another, andalso the probability that some of the patrons will deliver poor 77.
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Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
