. 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 . Butter; Milk. FARM SEPARATORS. 161 The milk or cream should be cooled as low as the water will cool it. It is well to cool it even lower than this if ice is ob- tainable. In keeping milk, the temperature should never go. Fig. 97.—The condition of the cow shown in this cut is favorable for the accumulation of loose dirt. (Bui. 84, 111.) above 60° F. Cooling to 50° F., if it can be accomplished, is mu
. 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 . Butter; Milk. FARM SEPARATORS. 161 The milk or cream should be cooled as low as the water will cool it. It is well to cool it even lower than this if ice is ob- tainable. In keeping milk, the temperature should never go. Fig. 97.—The condition of the cow shown in this cut is favorable for the accumulation of loose dirt. (Bui. 84, 111.) above 60° F. Cooling to 50° F., if it can be accomplished, is much more desirable for keeping milk or cream in good condi- 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 McKay, George Lewis; Larsen, Christian, 1874-. New York : J. Wiley & Sons
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1906
