Investigations In The Manufacture And Storage Of Butter

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Excerpt from Investigations in the Manufacture and Storage of Butter: I. the Keeping Qualities of Butter Made Under Diffrent Conditions and Stored at Different Temerature This bulletin is the first of a series to be issued dealing with investigations in the manufacture and storage of butter, a line of work recently taken up by the Dairy Division. Every step in the making and storage of butter is so intimately connected with every other step that the work of the experts assigned to these studies is never complete at any stage, but the results will be published from time to time as facts enough are gathered to warrant publication. The reports of this work will appear under the general title of "Investigations in the Manufacture and Storage of Butter," with such subtitles as will indicate the particular line or phase of work discussed in each bulletin. The present number treats of the keeping qualities of butter made under different conditions and stored at different temperatures. The plan of this investigation is to study the keeping qualities of butter - (1) As affected by temperature of storing. (2) As affected by pasteurization of cream. (3) As affected by salting. (4) As affected by package in which it is stored, as (a) tubs, and (b) cans so-called hermetically sealed. (5) As affected by air in the package, as in (a) cans full, and (b) cans partially full. This work was outlined by Mr. C. E. Gray, dairy expert in the Dairy Division, and is being carried out under his supervision. This report gives the results of the first season's work (1905-6). The experiments are being continued, and such portions of the work as may seem to be incomplete or inconclusive are already in process of repeating. It is thought advisable to make this preliminary report at this time, however, so that persons storing butter may have during the coming season the results thus far obtained, and any advantages that may be derived from them. The butter used in these experiments was made by Mr. Gray, some at Topeka, Kans., and some at Monticello, Iowa, and was stored in special rooms built and equipped for the Dairy Division in Chicago, III., by Messrs. A. Booth & Co. 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.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.