The Influence of Acidity of Cream on the Flavor of Butter (Classic Reprint)

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Excerpt from The Influence of Acidity of Cream on the Flavor of ButterA factor in the manufacture of butter, the variations of which can be controlled, is the acidity developed in the cream. This factor has long been recognized as important in determining the ¿avor Of butter and as having a decided influence on the constancy with which butter retains its desirable ¿avors In storage.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.