Abstract
THIS little book is, strictly speaking, a handbook on practical buttermaking. It has the merit of being thoroughly up-to-date, in that the whole process of buttermaking is dealt with in minute detail, and the practice recommended is based on the latest scientific research connected with dairying. It does not describe dairy implements or breeds of cattle, but simply the making of butter and the management of the milk and cream from which it is produced, and it is probably the best of the handbooks on practical buttermaking. The treatment of milk and cream at the factory is fully dealt with, as well as at the farm, and also such subjects as pasteurisation, ripening of cream on a large scale, purchase of milk according to quality, and the packing and marketing of butter. There are also one or two excellent illustrations, showing the appearance of butter in different stages of churning and making.
Buttermaking on the Farm and at the Creamery.
By C. W. W. Tisdale T. R. Robinson. (London: John North, the Dairy World Office, 1903.) Price 15.
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GILCHRIST, D. Buttermaking on the Farm and at the Creamery . Nature 67, 343 (1903). https://doi.org/10.1038/067343b0
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DOI: https://doi.org/10.1038/067343b0