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The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making
Paperback
Business GeneralTechnology & EngineeringAgriculture
ISBN13: 9781024824520
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 78
Weight: 0.27
Height: 0.16 Width: 6.14 Depth: 9.21
Language: English
“The Pasteurization Of Sour, Farm-skimmed Cream For Butter Making†explores the science and practical application of pasteurization techniques in the context of early 20th-century dairy farming. Authored by Otto Frederick Hunziker, this work provides detailed insights into the methods employed to improve butter production through the treatment of cream. It addresses the challenges and solutions related to pasteurizing sour, farm-skimmed cream, offering guidance to farmers and dairy professionals of the time.
This book is a valuable resource for those interested in the historical aspects of agricultural technology, particularly the evolution of dairy processing methods. It sheds light on the efforts to enhance the quality and efficiency of butter production, reflecting the broader trends in agricultural innovation during the period.
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.
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