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The book provides an in-depth exploration of butter-making, detailing both the scientific and artistic elements involved. It covers the chemical properties of milk and the mechanical techniques for churning and packaging butter. With clear instructions and helpful illustrations, it serves as a valuable resource for those interested in dairy farming's history and science, making it suitable for both enthusiasts and professionals.
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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, George Lewis McKay, Christian Larsen
- Lingua
- Pubblicato
- 2021
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