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30 per cent added amount of milk bacteria brine butter and cheese butter color butter contains butter scoring butterfat buttermaker buttermilk buyer calculation casein caused cent acidity cent fat cent milk cent of fat cheese factory cheesemaking churn clean cold water cooled cow stable cream separator cream testing creamery curd dairy products defects delivered dissolve farm farmer fat globules feed flash pasteurizer flavor in butter freezing give granular butter heating ice cream lactic acid lime lime water loss lumps manufacturing method milk and cream milk fat milk or cream milk sugar milk testing milker moisture neutralizer obtained odor overrun package pails patrons pounds of milk quantity reduce Remedy rennet rich cream Roquefort cheese salt sample second grade separator bowl silage skim milk sour cream starter sweet cream temperature texture thin cream udder utensils warm wash weight whey