Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm

Language: English

Published by Forgotten Books, 2024

1333871333 / 9781333871338

  • Softcover
  • New
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Seller: Forgotten Books, London, United KingdomForgotten Books

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Print on Demand. This book explores the history of pasteurization as a method for improving butter quality, using experimental data collected between 1905 and 1908. The author provides detailed accounts of multiple experiments comparing pasteurized and unpasteurized butter, discussing factors such as cream acidity, starter addition, and storage conditions. The results of these experiments shed light on the impact of pasteurization on butter quality, influencing the broader debate on the practice's effectiveness and role in the dairy industry. The book's insights contribute to our understanding of the historical development of butter-making techniques and the evolution of food safety standards. 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.

Seller Inventory # 9781333871338_0

Title
Pasteurization as a Factor in Making Butter From Cream Skimmed on the Farm
Author
Carl E. Lee
Publisher
Forgotten Books
Publication year
2024
Condition
New
Book Type
print-on-demand item
Binding
Paperback
Language
English
ISBN 10
1333871333
ISBN 13
9781333871338
Seller catalogs
Home and Household

Forgotten Books

London, United Kingdom

5-star seller

AbeBooks seller since June 2, 2021

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Store description

Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.

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FB &c Ltd

Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR