Dairy farming by Burch D. S. (Dallas Stockwell) 1886-

Author:Burch, D. S. (Dallas Stockwell), 1886-
Language: eng
Format: epub, pdf
Tags: Dairying
Publisher: Philadelphia, The Penn Publishing Company
Published: 1912-03-25T05:00:00+00:00

creamery butter. The general introduction and use of the hand separator has encouraged farmers to keep their cream a longer time on the farm than was formerly the case, and creamery butter makers are in despair over the low quality of raw material from which they are expected to make butter of merit. Creamery butter is living on its old reputation, and the recent drop in butter prices is due largely to a drop in quality.

A Few Essential Principles The main factors in the production of fine butter are first, absolute cleanliness and, second, absolute control of temperatures. Milk to be used for butter-making purposes should be cared for with as much solicitude as when it is to be sold to a critical market trade. The utensils should contain no inaccessible places difficult to wash and sterilize, neither should they be rusty or used for any other purpose than in the dairy. Utensils which have contained milk should be washed first in hike-warm water to remove the milk solids, and then scalded and allowed to dry without being wiped.

If boiling-hot water is used on milk utensils before they are thoroughly cleansed the albuminous

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.