. 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. 158 BUTTER-MAKING. out another one can be put in. The bearings should be cleaned at intervals. When kerosene is occasionally used on the bearings they do not need to be cleaned so often, because. Fig. 94.—Dairy utensils in the battered condition of the can on left and with tin off in many places inside, cannot be kept clean and should be discarded. ( State Board of Agriculture R
. 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. 158 BUTTER-MAKING. out another one can be put in. The bearings should be cleaned at intervals. When kerosene is occasionally used on the bearings they do not need to be cleaned so often, because. Fig. 94.—Dairy utensils in the battered condition of the can on left and with tin off in many places inside, cannot be kept clean and should be discarded. ( State Board of Agriculture Report No. 87, 1903.) it keeps them from gumming. The machine should be turned at the proper speed, as indicated in the directions. A thicker cream will from rapid turning; consequently more skimmed milk will be obtained. Slow turning causes ineffi- cient skimming and thinner cream. Care of Cream on the Farm.—The first step in the produc- tion of good cream is clean milking. This can only be accom- plished when barn, cows, and utensils are clean. It is a good. 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
