by Dept. of Agriculture, Dairy and Cold Storage Commissioner"s Branch in Ottawa .
Written in English
|Statement||by Geo. H. Barr|
|Series||Bulletin : dairy and cold storage series -- no. 32.|
|Contributions||Canada. Dairy and Cold Storage Branch|
|The Physical Object|
|Pagination||13 p. :|
|Number of Pages||13|
MAINLIBRARYOFTHE DEPARTMENTOFAGRICULTURE OTTAWA,ONTARIO BookNo,(o3Tl'Qp BulS.,.5Q-5l Thisbookshouldbereturnedthirty psare necessary. SOME STUDIES ON THE NEUTRALIZATION OF CREAM FOR BUTTER-MAKING [Jackson, H.C.] on *FREE* shipping on qualifying offers. SOME STUDIES ON THE NEUTRALIZATION OF CREAM FOR BUTTER-MAKINGAuthor: H.C. Jackson. Your butter is only as good as the quality of cream that you make it with. Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water. The best option would be fresh, raw cream from pastured Jersey cows. TABLE OF CONTENTS: 1.) History of Buttermaking -- 2.) Composition and properties of milk and cream -- 3.) Milk and its products as foods -- 4.) Variation of fat in milk and cream -- 5.) Care of milk and cream on the farm -- 6.) Buying and grading cream -- 7.) Neutralization -- 8.) Pasteurization -- 9.) Starters and cream ripening -- 10 Author: Claire C Totman.
THE NEUTRALISATION OF CREAM FOR BUTTER-MAKING BY W. J. WILEY. Government Chemical Laboratory, Brisbane, Queensland. (With 4 Figures.) THE practice of neutralising cream which is often received at the factory in a sour condition is now well established, since the production of butter which will keep well in cold storage demands : W. J. Wiley. The care of cream for buttermaking [electronic resource] / (Ottawa: Dept. of Agriculture, ), by George H. Barr and Canada. Dairy and Cold Storage Branch . A description is given of suitable neutralizers for cream, their preparation and application. The neutralizers described are lime, Wyandotte, sodium bicarbonate and hydrated lime. Tables are given showing the exact quantities of each neutralizer required to reduce creams of varying acidities to an acidity of per cent. : A. H. White. In buttermaking, if the cream is always subjected to the same heat treatment it will be the chemical composition of the milk fat that determines the butter's consistency. A soft milk fat will make a soft and greasy butter, whereas butter from hard milk fat will be hard and stiff.
The cream is prepared in the same way as for conventional churning before being continuously fed from the ripening tanks to the buttermaker. A sectional view of a buttermaker is shown in Figures and The cream is first fed into a double-cooled churning cylinder (1) fitted with beaters that are driven by a variable-speed motor. 5) Butter can be made from the light cream skimmed off the top of whole milk or manufacturer’s cream from a cream separator. Light cream can shake into butter easier but less yield. Manufacturer’s cream is so thick you need a power tool (blender, processor, etc.). 6) Commercially cultured buttermilk is different from this type of fresh. designed for diners and dessert lovers. Hidden in the enclave of a tranquil ambience in sunset way since , take time to indulge and enjoy chapters from our ala cart menu or our daily sumptuous set specials voted most favourite gourmet by Cozy Cot Singapore. Easily infuse healthy herbs into butter, oil, lotions and more in the 1st counter-top botanical extractor, MagicalButter! Learn how - s of recipes!