Publisher's Synopsis
Excerpt from Principles and Practice 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
The authors admit that, in our present state of knowledge and experimental progress, it is in some instances difficult to distinguish well-established facts from those not universally confirmed; hence, it has been their object to give only informa tion supported by the preponderance of experimental evidence.
The first and second editions of this book have been received by the dairy schools and the practical creamerymen in a manner indicating that the work has met with general approval. The third edition has been carefully revised, and additional chapters have been added. The new chapters are: first, Defects Found in Butter - Some of the Causes and their Prevention; second, Neutralization of Cream; third, Milk and its Products as Foods High Value of Milk Fat; fourth, Cold Storage and Butter for Storage Purposes; fifth, New Tests, including Accurate Method of Determining Per Cent of Fat in Buttermilk, Skim-milk and Ice Cream. The authors' endeavor has been to bring the book strictly up to date, and to include the latest and most approved methods in dairying.
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