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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Principles And Practice Of Butter-making: A Treatise On The Chemical And Physical Properties Of Milk And Its Components, The Handling Of Milk And Crea

Principles And Practice Of Butter-making: A Treatise On The Chemical And Physical Properties Of Milk And Its Components, The Handling Of Milk And Crea

Paperback

Business GeneralAgricultureGeneral World History

ISBN10: 1274820189
ISBN13: 9781274820181
Publisher: Nabu Press
Published: Feb 7 2012
Pages: 366
Weight: 1.13
Height: 0.76 Width: 6.14 Depth: 9.21
Language: English

Principles And Practice Of Butter-making offers a comprehensive exploration of the chemical and physical properties of milk and its components, alongside detailed guidance on handling milk and cream. This treatise delves into the intricacies of butter manufacture, providing valuable insights for both practitioners and students of dairy science. Written by George Lewis McKay and Christian Larsen, this volume stands as a significant resource for understanding the processes involved in creating high-quality butter. Its detailed explanations and practical advice make it an invaluable addition to the library of anyone involved in the dairy industry or food technology.

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General World History