. 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. 40 BUTTER-MAKING. nitrogenous constituents in such a way as to aid in the resto- ration of the body of the cream or milk. Nearly all dairy laws forbid the addition of any foreign substances to milk or cream. If viscogen is added, Babcock and Ilussell suggest to name it. visco-milk, visco-cream, etc. When tills modihcation is made, then no objection can be raised to its legitimate
. 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. 40 BUTTER-MAKING. nitrogenous constituents in such a way as to aid in the resto- ration of the body of the cream or milk. Nearly all dairy laws forbid the addition of any foreign substances to milk or cream. If viscogen is added, Babcock and Ilussell suggest to name it. visco-milk, visco-cream, etc. When tills modihcation is made, then no objection can be raised to its legitimate Fig. 6.—Microscopic appearance of milk, showing natural grouping of the fat-globules. Single group in circle, highly magnified. (From Bui. 64, ) 3. Drives off Gases.—AVlien milk is heated, taints, and gases of different kinds pass off to some extent. This is facili- tated by heating and stirring in an open vessel. Many of these gases also escape when milk is aerated and cooled in a pure atmosphere. 4. Imparts a Cooked Taste.—Wlienmilk is heated to 160° F. or above, it assumes a distinctly cooked taste, which makes it disagreeable as a food for many people. On tliis account, milk for city supply in America is generally not heated. In a few cities where milk is consumed directly, heating and cooling (pasteurization) has been generally introduced. It is said that people can become accustomed to this cooked flavor and acquire a hking for it. When milk is not heated higher than 180° F., nor exposed to the heat very long, and. 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
