. 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. 90 BUTTER-MAKING. dairy products—Denmark and Canada—owe their success largely to the purity of the milk furnished by their patrons. Makers who have ^A'on for themselves national reputation in cheese- and butter-making have almost invariabh' Ijeen men who insisted on getting first-class milk. Badly tainted milk. VI Fig. 47.—Wizard tester. should not be manufactured into food. The method
. 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. 90 BUTTER-MAKING. dairy products—Denmark and Canada—owe their success largely to the purity of the milk furnished by their patrons. Makers who have ^A'on for themselves national reputation in cheese- and butter-making have almost invariabh' Ijeen men who insisted on getting first-class milk. Badly tainted milk. VI Fig. 47.—Wizard tester. should not be manufactured into food. The method of classify- ing milk and cream and paying for each according to quahty has been adopted by some creameries, especially Ijy some of the large central plants. The object of this is to induce those patrons who are sending poor milk or cream to furnish a better grade. It seems more practical with milk than with cream because the average maker dislikes to reject a can of cream. 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
