Archive image from page 106 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 MODIFIED MILK 85 try. In the first place, there is a wide practice of using the cream from the top of the bottle for coffee or other special purposes. This cannot be done when homogen- ized milk is used, because there is no apparent cream on homogenized milk. Fig. 7. —
Archive image from page 106 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 MODIFIED MILK 85 try. In the first place, there is a wide practice of using the cream from the top of the bottle for coffee or other special purposes. This cannot be done when homogen- ized milk is used, because there is no apparent cream on homogenized milk. Fig. 7. — The Gaulin homogenizer. The consumer commonly judges the richness of milk by the amount of cream that can be seen at the top of the bottle. By this standard homogenized milk does not show up well. However, in all cases where it is desirable to use whole
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Keywords: 1900, 1910, 1913, archive, biodiversity, book, bookauthor, bookcentury, bookcollection, bookcontributor, bookdecade, booksubject, bookyear, dairy_products, dairying, drawing, fedlink, historical, history, illustration, image, larsen_c_christian_1874_, library_of_congress, milk, page, picture, print, reference, the_library_of_congress, vintage, white_william_m_joint_author
