Principles And Practice of Butter Making a Treatise On the Chemical And Physica
Principles And Practice of Butter Making a Treatise On the Chemical And Physica
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In our eReader you can find the full English version of the book. Read Principles And Practice of Butter Making a Treatise On the Chemical And Physica Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Principles And Practice of Butter Making a Treatise On the Chemical And Physica
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If the cream is ripened at a high temperature, there is greater danger of getting overripened cream. Extreme and rapid changes of temperature should be avoided as much as possible. The more uniform the temperature can be kept, if suitable for proper ripening, the better the results. Accordingly, the ripening-vats used in this country are practi- cally all jacketed, which permits the operator to regulate at will the temperature of the water in the jacket surrounding the cream. Amount of Starter ...to Add to Cream. The amount of starter to add to cream will vary according to the temperature of the cream, and to the length of time required for ripening. If cream is to be ripened quickly, then a large starter should be added. Good results can be obtained by adding starter to the extent of 50% of the cream to be ripened. This much, however, is usually not satisfactory, as it so reduces the thick- ness of the cream as to render it more difficult to churn. It increases the amount of serum which will form the buttermilk when churned.
What to read after Principles And Practice of Butter Making a Treatise On the Chemical And Physica?
You can find similar books in the "Read Also" column, or choose other free books by George Lewis Mckay to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If the cream is ripened at a high temperature, there is greater danger of getting overripened cream. Extreme and rapid changes of temperature should be avoided as much as possible. The more uniform the temperature can be kept, if suitable for proper ripening, the better the results. Accordingly, the ripening-vats used in this country are practi- cally all jacketed, which permits the operator to regulate at will the temperature of the water in the jacket surrounding the cream. Amount of Starter ...to Add to Cream. The amount of starter to add to cream will vary according to the temperature of the cream, and to the length of time required for ripening. If cream is to be ripened quickly, then a large starter should be added. Good results can be obtained by adding starter to the extent of 50% of the cream to be ripened. This much, however, is usually not satisfactory, as it so reduces the thick- ness of the cream as to render it more difficult to churn. It increases the amount of serum which will form the buttermilk when churned.
What to read after Principles And Practice of Butter Making a Treatise On the Chemical And Physica?
You can find similar books in the "Read Also" column, or choose other free books by George Lewis Mckay to read onlineMoreLess
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