Synopsis
This book delves into the intricate world of early 20th-century dairy production, offering a comprehensive guide to the science and practice of cheese and butter making. It provides historical context by outlining the evolution of dairy practices in Ontario, Canada, highlighting the region's significant role in the global dairy industry at the time. The author meticulously explores various aspects of dairy production, including milk testing, cream separation, and the use of acidity measures to control quality and consistency. Step-by-step instructions are provided for essential techniques such as the Babcock test for fat content and the Hart casein test, demonstrating the scientific precision required in dairy operations during this era. The book also addresses practical aspects like boiler maintenance, piping, and engine care, reflecting the self-sufficiency expected of dairy producers at the time. This historical text offers valuable insights into the transformation of dairy production from a traditional craft to a scientifically driven industry. It underscores the importance of understanding the chemical and biological processes involved in creating high-quality dairy products, laying the foundation for modern advancements in the field.
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Cheese Making and Butter Making (Classic Reprint)
Print on DemandSeller: Forgotten Books, London, United Kingdom
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Paperback. Condition: New. Print on Demand. This book delves into the intricate world of early 20th-century dairy production, offering a comprehensive guide to the science and practice of cheese and butter making. It provides historical context by outlining the evolution of dairy practices in Ontario, Canada, highlighting the region's significant role in the global dairy industry at the time. The author meticulously explores various aspects of dairy production, including milk testing, cream separation, and the use of acidity measures to control quality and consistency. Step-by-step instructions are provided for essential techniques such as the Babcock test for fat content and the Hart casein test, demonstrating the scientific precision required in dairy operations during this era. The book also addresses practical aspects like boiler maintenance, piping, and engine care, reflecting the self-sufficiency expected of dairy producers at the time. This historical text offers valuable insights into the transformation of dairy production from a traditional craft to a scientifically driven industry. It underscores the importance of understanding the chemical and biological processes involved in creating high-quality dairy products, laying the foundation for modern advancements in the field. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9780282000981_0
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Cheese Making and Butter Making (Classic Reprint)
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9780282000981
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Cheese Making and Butter Making (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9780282000981
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