. 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. 170 DAIRY TECHNOLOGY fectly into the seat. When the pressure from the pump is sufficient, the valve is forced open, but the space be- tween the disk and the seat is so small that when the fat. Fig. 41. — The Honey cone machine. globules are forced through they are separated into tiny particles. The homogenizer is and has been used for
. 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. 170 DAIRY TECHNOLOGY fectly into the seat. When the pressure from the pump is sufficient, the valve is forced open, but the space be- tween the disk and the seat is so small that when the fat. Fig. 41. — The Honey cone machine. globules are forced through they are separated into tiny particles. The homogenizer is and has been used for manufacturing cream from skim milk and butter. Some have even gone so far as to make the skim milk from milk powder and mixed it with unsalted storage or fresh butter. Finished prod- ucts made and offered for sale in this manner must be. 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
