Scientific Butter Making Classic Reprint
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Scientific Butter Making
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Author : William H. Lynch
language : en
Publisher: s.n.], 1883 (Toronto : C. Blackett Robinson)
Release Date : 1883
Scientific Butter Making written by William H. Lynch and has been published by s.n.], 1883 (Toronto : C. Blackett Robinson) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1883 with Butter categories.
Scientific Butter Making Classic Reprint
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Author : William H. Lynch
language : en
Publisher:
Release Date : 2015-07-06
Scientific Butter Making Classic Reprint written by William H. Lynch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-06 with Business & Economics categories.
Excerpt from Scientific Butter-Making Says Prof. Arnold: - "The art of butter-making is an intricate operation. Its success depends upon a succession of little acts, each one of which is liable, when not performed aright, to alter the whole character of the production. The correct performance of all these little acts involves an acquaintance with the properties of milk which the present extent of practical and scientific knowledge renders it difficult to acquire." This was said or published in 1879. Since that time there has been some advance, at least in practical knowledge, that makes it less difficult to acquire the art of butter-making. But the position taken by Prof. Arnold, while from his point of view a right one, is not the position taken by the writer of this Manual. Butter-making is largely a mechanical operation, and in some measure is made more difficult or less difficult according to the mechanical aids in use. For instance, were one to attempt to follow out the whole process, according to the simplest directions possible to be given, by always using the hand to determine temperature, how much more difficult would be the process, and how much more uncertain the result, than would be were the operator to make intelligent use of a thermometer. Again, the carrying out of each of the different processes, does not necessarily involve an acquaintance on the part of the operator with the knowledge of the peculiar qualities or properties of the material worked upon - milk, cream or butter. The process may be followed out mechanically, the operator imitating, as it were, the practice of others who employ the scientific method. For instance, care and cleanliness may be practised without knowing how important the effect upon the product; advantage may be taken of a falling temperature in which to raise cream, without appreciating the interesting and somewhat involved theories that support the practice; butter may be washed in a granulated state without thought of the, in many respects, great advantage in the practice. Yet it is true that a knowledge of the why and wherefore of any process enables the operator to follow it out not only with more pleasure, but with more advantage, certainty and profit. While good results may be obtained by carefully following out a practice that has been acquired without a knowledge of the theory involved, many advantages would come of understanding the theory. The operator would be able to provide against exceptional cases which sometimes occur, that otherwise would be difficult to meet. A more rapid advance toward perfection would be made by one possessed of both theory and practice. Prof. Bell said on this subject: - "It is desirable that all persons connected with the prosecution of the dairy business, should have acquaintance with the principles on which success depends." 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.
Essay On Mr W H Lynch S Pamphlet
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Author :
language : en
Publisher: Forgotten Books
Release Date : 2016-08-01
Essay On Mr W H Lynch S Pamphlet written by and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-01 with Business & Economics categories.
Excerpt from Essay on Mr. W. H. Lynch's Pamphlet: Entitled "Scientific Butter Making" This is more than sufficient to prove that Mr. Lynch's assertion, in regard to the effects of low cooling on the keeping quality of butter, is completely erroneous. 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.
Principles And Practice Butter Making
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Author : G. L. McKay
language : en
Publisher:
Release Date : 2015-08-05
Principles And Practice Butter Making written by G. L. McKay and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-05 with Business & Economics categories.
Excerpt from Principles and Practice 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 The science of dairying is constantly broadening. The methods and art of manufacturing the best quality of butter have gradually changed in conformity with the scientific principles involved, and no one should now undertake to manufacture butter until he has made a careful study of the principles governing the best methods of manufacture. The authors admit that, in our present state of knowledge and experimental progress, it is in some instances difficult to distinguish well-established facts from those not universally confirmed; hence, it has been their object to give only information supported by the preponderance of experimental evidence. The first and second editions of this book have been received by the dairy schools and the practical creamerymen in a manner indicating that the work has met with general approval. The third edition has been carefully revised, and additional chapters have been added. The new chapters are: first, Defects Found in Butter - Some of the Causes and their Prevention; second, Neutralization of Cream; third, Milk and its Products as Foods - High Value of Milk Fat; fourth, Cold Storage and Butter for Storage Purposes; fifth, New Tests, including Accurate Method of Determining Per Cent of Fat in Buttermilk, Skim-milk and Ice Cream. The authors' endeavor has been to bring the book strictly up to date, and to include the latest and most approved methods in dairying. The authors believe that the subject of dairying should no longer be treated as a whole, and for this reason have treated special branches of the subject. In this volume they have endeavored to give such scientific information as relates to the manufacture of butter. 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.
Home Butter Making Classic Reprint
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Author : A. S. Neale
language : en
Publisher: Forgotten Books
Release Date : 2016-10-07
Home Butter Making Classic Reprint written by A. S. Neale and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-07 with House & Home categories.
Excerpt from Home Butter Making It will be seen that, where good butter is made from good cows, the income is almost three times as great as the income from poor butter from poor cows. It must also be noted that the amount of skim milk will be almost twice as great from the good cow, and hence an additional source of income from her. Why, then, keep poor cows and make the product into low priced butter? The quality of the butter made on the farm is a good indicator of the character of the individual responsible for it. Poor butter is always the result of careless, shiftless work. Good butter is the product of care and industry. Likewise, the production of high class cows, and the care necessary to cause them to produce 300 pounds of butter per year, can come only from intelligent efforts. Unless it is possible to keep good cows, to care for them so as to make them do their best, and to care for the products so as to turn out the best grade of butter, farm butter making will be found unpleasant, unprofitable, and uncreditable. 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.
Creamery Butter Making Classic Reprint
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Author : John Michels
language : en
Publisher: Forgotten Books
Release Date : 2017-05-05
Creamery Butter Making Classic Reprint written by John Michels and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-05 with House & Home categories.
Excerpt from Creamery Butter Making The author's experience in teaching creamery students has demonstrated to him the need of a suitable reference book to be used in conjunction with the lectures on cream ery butter making. An attempt to supply this need has resulted in the preparation of this work, which embodies the results of a long experience both as a practical butter maker and as a teacher of creamery management. 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.
Creamery Butter Making
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Author : John Michels
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-11-30
Creamery Butter Making written by John Michels and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-30 with categories.
This special re-print edition of "Creamery Butter Making" has not been available to those interested in making butter, since it first appeared back in 1911. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Creamery Butter Making will shed considerable light on techniques of buttermaking that were utilized at the turn of the century. One of the most detailed books available on the subject of butter making. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Practical Buttermaking
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Author : Charles William Walker-Tisdale
language : en
Publisher: Forgotten Books
Release Date : 2018-03-09
Practical Buttermaking written by Charles William Walker-Tisdale and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-09 with Business & Economics categories.
Excerpt from Practical Buttermaking: A Treatise for Buttermakers and Students Buttermaking is an art to which Science lends a ready aid in supplying the reasons for the many operations which milk undergoes from the time it is brought into the dairy until the finished butter is produced. 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.
Cheese Making And Butter Making Classic Reprint
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Author : Robert Harcourt
language : en
Publisher: Forgotten Books
Release Date : 2017-05-25
Cheese Making And Butter Making Classic Reprint written by Robert Harcourt and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with House & Home categories.
Excerpt from Cheese Making and Butter Making For the information 0 who want to make their solution or who may wish to check the strength of a solution on hand, the following directions are given. 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.
Butter Making On The Farm Classic Reprint
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Author : Theodore Adolph Ferdinand Wiancko
language : en
Publisher:
Release Date : 2015-08-04
Butter Making On The Farm Classic Reprint written by Theodore Adolph Ferdinand Wiancko and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-04 with House & Home categories.
Excerpt from Butter-Making on the Farm It will not be denied by any one who is at all familiar with dairy conditions in British Columbia that there is great room for improvement in the quality of a large proportion of our farm-made butter. If all the dairy butter was of finest quality the increase in consumption would be very great, and better average prices would prevail for all butter, and thus a tremendous impetus would be given the dairy industry as a whole. Creamery butter, from the fact that it has been made by those who have been well instructed in the art of buttermaking in well-equipped, sanitary creameries, is of uniform grade and quality, and therefore has a ready sale at top prices. The creamery butter-maker is supplied with a full outfit of utensils and apparatus, which enable him to recover a maximum quantity of butter from the cream. He gives careful attention to the ripening of the cream, so as to develop desirable flavours, and proper temperatures are carefully maintained during the ripening process and at the time of churning. No guesswork is allowed at any stage of the process, and the butter-maker who knows his business sees to it that the butter is carefully and thoroughly worked, packed in a neat and attractive way, and kept in clean and sanitary storage until marketed. The case is different, however, with those who make butter on the farms, where a large part of the butter of this Province is still being made. There is a great lack of proper equipment in the way of proper dairy-houses, utensils, apparatus, and cooling facilities, and a general lack of knowledge of the underlying principles of the art of making butter of first quality. While on some farms excellent work is done and a choice article is made, which brings a fancy price, yet, through ignorance of correct methods of manufacture and of the demands of the market, and in many instances through carelessness, the great bulk of farm-made butter fails to bring the price it should, entailing a loss on the farmers of this Province which in the aggregate is enormous. It is for the benefit of this latter class that this bulletin is written, with the hope that some suggestions may be given and some ideas advanced which will serve to improve the methods of the dairyman and increase his profits. Defects In Dairy Butter. (1.) Undesirable flavours, such as rancid, unclean, cowy, fishy, weedy, tallowy, etc.: (2.) Lack of uniformity - oversalting, undersalting, insufficient working, overworking, too much or too little colour: (3.) Churned from thin, overripe cream at too high a temperature, causing the retention of too much buttermilk, and resulting in a general lack of body and texture: (4.) Unsuitable packages and too many different styles. Causes Of Undesirable Flavours. (1.) Milking in unclean stables: (2.) Cows udders and teats in an unclean condition at milking-time: (3.)Foods that impart volatile flavours, such as turnips, onions, cabbage, spoiled and fermented feeds, etc.: (4.) Separating the milk in an unsuitable place, where there is lack of pure air and ventilation: 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.