Publisher's Synopsis
Excerpt from The Manufacture of Butter for Storage
The relation of the acidity of the cream to the progressive change in flavor is illustrated by figure 1, which shows the scores Of various lots of experimental butter made from pasteurized cream, arranged in the order of the acidity of the cream at time of churning. Lot 19, in which no acidity is given, was made from overripe hand-separator cream. In some cases two lots of butter with different acidities were made from the same lot of cream. This was true of samples 13 and 14, 15 and 16, 17 and 18, 21 and 22, 23 and 24, and 25 and 26. It will be noticed that the score of butter made from cream with an acidity below per cent ranged, with two exceptions, above 90. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
