Practical Pointers On Making Creamery Butter In The South

Excerpt from Practical Pointers on Making Creamery Butter in the South There is a great lack of uniformity in the requirements for the several grades of cream among creameries that have adopted grad ing. Systems for buying cream on the basis of the quality of butter that can be manufactured from it. Each creamery defines its grades to suit its particular conditions, except in those States where official grades have been established by law. It is natural that in a highly developed dairy section where the manufacture of high-quality butter is well established the grading of cream should be on a higher plane than in a section where dairying is carried on as a side line. 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.

History of Buttermaking. Composition and properties of milk and cream. Milk and its products as foods. Variation of fat in milk and cream. Care of milk and cream on the farm. Buying and grading cream. Neutralization. Pasteurization. Starters and cream ripening. Churning. Washing, salting, and working of butter. Overrun. Defects in butter: Their causes and prevention. Butter marketing. Dairy equipment: metals, depreciation, care. Refrigeration. Washing powders. Sanitation. Testing. Starting a local creamery. Standards and definitions. Dairy production and statistics. Benefactors of the dairy industry, dairy associations, and dairy journals.