. The book of butter : a text on the nature, manufacture and marketing of the product . Butter. FROM CHURN TO PACKAGE 151 between the butter-granules are filled with clear brine and are comparatively free from casein compounds. Several hours are required to complete the action of the brine upon the proteid of the ; A few years later Lee. Fig. 49. — Butter with uniform color. and Sammis ^ reported that they could produce mottles by emulsifying dry milk-fat which had been preA'iously freed from casein by filtering through paper with water by means of the homogenizer. Salt was then ad
. The book of butter : a text on the nature, manufacture and marketing of the product . Butter. FROM CHURN TO PACKAGE 151 between the butter-granules are filled with clear brine and are comparatively free from casein compounds. Several hours are required to complete the action of the brine upon the proteid of the ; A few years later Lee. Fig. 49. — Butter with uniform color. and Sammis ^ reported that they could produce mottles by emulsifying dry milk-fat which had been preA'iously freed from casein by filtering through paper with water by means of the homogenizer. Salt was then added to the product. The butter showed typical mottles when the salt was not evenly distributed throughout the mass. 1 Lee, Carl E., and Sammis, ,J. L., Mottles in Butter, Report of the Director, Univ. Wis. Agri. Exp. Sta., p. 31, Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Guthrie, Edward Sewall, 1880-1964. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1918
