. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. FERMENTED MILKS 235 Artificial Buttermilk. — Natural buttermilk from fresh cream ripened with a lactic culture is perhaps the best quality of this product that can be secured; but in many places this cannot be obtained at any price. IMuch of the buttermilk of to-day has undesirable flavors in it. Because. Fig. 46. — Progress milk ferme
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. FERMENTED MILKS 235 Artificial Buttermilk. — Natural buttermilk from fresh cream ripened with a lactic culture is perhaps the best quality of this product that can be secured; but in many places this cannot be obtained at any price. IMuch of the buttermilk of to-day has undesirable flavors in it. Because. Fig. 46. — Progress milk fermenting maciiinc. of this fact, preparations are now found on the market which have all the characteristics of good buttermilk, but are not by-products of butter making. These preparations are made of whole milk, of partly skimmed milk, or of wholly skimmed milk. A method of making a so-called "skim-milk buttermilk " is as follows:. 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 Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
