. Creamery butter-making. Butter. 30 CREAMERY BUTTER MAKING a reading, because of the expanded condition of the fat, while too low a temperature gives an uncertain Fig. 12.—Milk bot- tle tester. I. Be sure vou have Fig. 11. Burette method. Precautions in Making a Test a fair sample. 2. The temperature of the milk should be about 6o or yo degrees. 3. Always mix twice after acid has been added. 4. Be sure your tester runs at the right Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appea
. Creamery butter-making. Butter. 30 CREAMERY BUTTER MAKING a reading, because of the expanded condition of the fat, while too low a temperature gives an uncertain Fig. 12.—Milk bot- tle tester. I. Be sure vou have Fig. 11. Burette method. Precautions in Making a Test a fair sample. 2. The temperature of the milk should be about 6o or yo degrees. 3. Always mix twice after acid has been added. 4. Be sure your tester runs at the right 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 Michels, John, 1875-. Milwaukee, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1911
