. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 224 Milk and Its Products fluous, and, because of the danger of injuring the grain of the butter, is objectionable. The grain of the butter is least affected by working when this is done by pressure and at a temperature of from 45° to 55° F. The amount of water that remains. Fig. 37. "i\Iason" table butter-worker. in the butter depends, as before stated, upon the temperature and fineness of the granules. The finer and colder the b
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 224 Milk and Its Products fluous, and, because of the danger of injuring the grain of the butter, is objectionable. The grain of the butter is least affected by working when this is done by pressure and at a temperature of from 45° to 55° F. The amount of water that remains. Fig. 37. "i\Iason" table butter-worker. in the butter depends, as before stated, upon the temperature and fineness of the granules. The finer and colder the butter, the more water will it retain. Salting. — Salt is added to butter solelj^ for the sake of the fiavor which it imparts. While salt has undoubted antiseptic properties, these play very little part in the preservation of butter, and need not be taken into consideration. The amount of salt, then, that should be added to butter depends entirely. 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
