A Study of the Manufacture of Dairy Butter ; Methods of Making Farm Butter, Volumes 128-149 |
Common terms and phrases
75 degrees acid was developed amount of acid amount of farm amount of wash Assistant Chemist bacteria Barrel Churn body BUTTER BARELY BROKE butter begins BUTTER GRANULES WHEAT BUTTER WORKER cause cellar temperature cent moisture cent of acid CENTRE COUNTY CHANGES DURING MANUFACTURE churn and worker churning temperature clean combined churn cows Cream Ripening Creamery DAIRY BUTTER effects of different farm butter farm conditions farm cream Farm Crops Federal Butter Inspector found in farm grain gritty Not gritty hand-worker Head of Department holding the cream KIND OF CHURN lack of uniformity method Milk Production moisture content mottled Not mottled mottled Slightly mottled odors and taints ounces of salt PENNSYLVANIA STATE COLLEGE perature percentage of fat PERCENTAGE OF MOISTURE Plant Pathology Pomology pound of butter-fat quality in farm QUALITY OF BUTTER quantity rancid REVOLUTIONS OF BUTTER ripened cream samples seventy-five degrees starter swing churn three churns ture undesirable warm