Pasteurization as a Factor in Making Butter from Cream Skimmed on the Farm

Bücher

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This antiquarian volume contains the results of a study by the Illinois Agricultural Experiment Station, designed to analyse the problems relative to the quality of butter manufactured in creameries from farm-skimmed cream. This text contains a number of tables with the results of the various tests employed by the study, as well as a wealth of conclusory information and hypotheses based on those results. This is a text that will appeal to those with an interest in the history and development of quality control cream production, and is a book not to be missed by collectors of antique literature of this ilk. Antique texts such as this are increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here in an accessible and affordable form.