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 . Fig. 46.—The oil-test churn. to the use of hard and impure water. The remedy is to usepure distilled hot water. For more detailed information onthis subject see Testing Milk and its Products, by Farringtonand WoD. Necessity of Good Milk.—All authorities agree that the bestgrade of butter and cheese cannot be made from sour or taintedmilk. The two countries renowned for the excellence of their 90 BUTTER
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 . Fig. 46.—The oil-test churn. to the use of hard and impure water. The remedy is to usepure distilled hot water. For more detailed information onthis subject see Testing Milk and its Products, by Farringtonand WoD. Necessity of Good Milk.—All authorities agree that the bestgrade of butter and cheese cannot be made from sour or taintedmilk. The two countries renowned for the excellence of their 90 BUTTER-MAKING. dairy products—Denmark and Canada—owe their successlargely to the purity of the milk furnished by their who have won for themselves national reputation incheese- and butter-making have almost invariably been menwho insisted on getting first-class milk. Badly tainted milk. Fig. 47.—Wizard tester. should not be manufactured into food. The method of classify-ing milk and cream and paying for each according to qualityhas been adopted by some creameries, especially by some ofthe large central plants. The object of this is to induce thosepatrons who are sending poor milk or cream to furnish a bettergrade. It seems more practical with milk than with cream,because the average maker dislikes to reject a can of cream, RECEIVING, SAMPLING, AND GRADING. Ql owing to the loss the patrons would sustain. If such cream isreceived, it should be churned separately, and the butter markedand sold on its merits. The practice of taking in poor milkand cream should be discouraged. One of the authors hascome in contact with many patrons in different parts of the
Size: 1446px × 1729px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
