Principles And Practice of 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
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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 Physical Properties of Milk And Its Components, the Handling of Milk And Cream, And the Manufacture of Butter Therefrom 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 Physical Properties of Milk And Its Components, the Handling of Milk And Cream, And the Manufacture of Butter Therefrom
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To quickly assess the difficulty of the text, read a short excerpt:
(4) Closer skimming.
How Heated. — There are two methods by which milk is heated previous to skimming. First, by the use of direct live steam; second, by the use of heaters which heat with steam or hot water indirectly.
Fig. 68. — ^The Twentieth-century milk-heater.
Heating of milk with direct live steam is accomplished in two ways: first, by entering a steam hose into the vat full of milk; and, second, by making use of special heaters, which allow steam to come in direct contact with the milk ...as the milk passes through.
The method of heating milk with direct live steam cannot be too strongly condemned, because it leaves bad effects upon the flavor of the butter. At the Milwaukee National Butter contest in 1903, where over eight hundred exhibitors were represented, the authors noticed that where the criticism "burnt, oily flavor" was made on the score card, the milk from which the butter was made had in most cases been heated with Uve steam. The burnt flavor may possibly be due to the sudden excessive heat to which the milk will be exposed when coming in contact with Uve steam.
What to read after Principles And Practice of 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?
You can find similar books in the "Read Also" column, or choose other free books by Christian Larsen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(4) Closer skimming.
How Heated. — There are two methods by which milk is heated previous to skimming. First, by the use of direct live steam; second, by the use of heaters which heat with steam or hot water indirectly.
Fig. 68. — ^The Twentieth-century milk-heater.
Heating of milk with direct live steam is accomplished in two ways: first, by entering a steam hose into the vat full of milk; and, second, by making use of special heaters, which allow steam to come in direct contact with the milk ...as the milk passes through.
The method of heating milk with direct live steam cannot be too strongly condemned, because it leaves bad effects upon the flavor of the butter. At the Milwaukee National Butter contest in 1903, where over eight hundred exhibitors were represented, the authors noticed that where the criticism "burnt, oily flavor" was made on the score card, the milk from which the butter was made had in most cases been heated with Uve steam. The burnt flavor may possibly be due to the sudden excessive heat to which the milk will be exposed when coming in contact with Uve steam.
What to read after Principles And Practice of 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?
You can find similar books in the "Read Also" column, or choose other free books by Christian Larsen to read onlineMoreLess
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