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612-822-4611
A Study of the Causes of Variations in the Fat Content of Buttermilk

A Study of the Causes of Variations in the Fat Content of Buttermilk

Paperback

Business GeneralAgricultureGeneral World History

ISBN10: 1148803505
ISBN13: 9781148803500
Publisher: Nabu Press
Published: Apr 9 2010
Pages: 132
Weight: 0.43
Height: 0.28 Width: 6.14 Depth: 9.21
Language: English

A Study of the Causes of Variations in the Fat Content of Buttermilk (1912) by Howard Higby Douglass offers a detailed investigation into the factors influencing the fat composition of buttermilk. This work is a valuable resource for agricultural scientists, dairy farmers, and those involved in the food industry during the early 20th century. Douglass's study provides insights into the processes and variables affecting the quality and consistency of buttermilk, offering a scientific approach to understanding and potentially improving dairy production. This historical text showcases early analytical methods applied to agricultural products and provides a glimpse into the scientific practices of the time.

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General World History