. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 292 Churning ture during- the process of working. There being less buttermilk from rich cream, there is less loss of fat than from thin cream. The above advantages hold good only with cream of reasonable richness. Cream excessively high in butterfat, such as cream test- ing 35 per cent and over, may stick to the sides of the churn and fail to be agitated when the churn revolves. Such cream, espe-. Please note that these images are extracted from scanned page images that may have been di
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 292 Churning ture during- the process of working. There being less buttermilk from rich cream, there is less loss of fat than from thin cream. The above advantages hold good only with cream of reasonable richness. Cream excessively high in butterfat, such as cream test- ing 35 per cent and over, may stick to the sides of the churn and fail to be agitated when the churn revolves. Such cream, espe-. 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 Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
