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PRINCIPLES AND PRACTICE OF BUTTER-MAKING IBD

CHRISTIAN LARSEN / GEORGE LEWIS MCKAY
NABU PRESS
02 / 2012
9781274820181
Inglés

Sinopsis

'Principles And Practice Of Butter-making' offers a comprehensive exploration of the chemical and physical properties of milk and its components, alongside detailed guidance on handling milk and cream. This treatise delves into the intricacies of butter manufacture, providing valuable insights for both practitioners and students of dairy science. Written by George Lewis McKay and Christian Larsen, this volume stands as a significant resource for understanding the processes involved in creating high-quality butter. Its detailed explanations and practical advice make it an invaluable addition to the library of anyone involved in the dairy industry or food technology.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.

PVP
27,07€