Archive image from page 112 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 THE VILLAGE MILK PLANT 91 content of milk bottled and capped by hand and that of milk bottled and capped by machine. The average of three samples of each class of milk is as follows: Bottled by hand, 19,800 bacteria per cubic centimeter; bottled by machine, 6266 bacteria
Archive image from page 112 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 THE VILLAGE MILK PLANT 91 content of milk bottled and capped by hand and that of milk bottled and capped by machine. The average of three samples of each class of milk is as follows: Bottled by hand, 19,800 bacteria per cubic centimeter; bottled by machine, 6266 bacteria per cubic centimeter.
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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
