Cloth, 12mo, $1.75.
A practical discussion of the general characteristics of butter, and of all of the problems connected with its manufacture and marketing, together with a brief history of the product. Among the topics considered are the history of butter; composition and food value of butter; cleansing and care of dairy utensils; care of milk and cream; cream separation; grading milk and cream and neutralizing acidity; pasteurization; cream ripening; churning, washing, salting and packing butter; flavors of butter; storage of butter; marketing; whey butter, renovated and ladled butter; margarine, and testing.
The Book of Cheese
By CHARLES THOM
Mycologist in charge of Microbiological Laboratory, Bureau of
Chemistry, United States Department of Agriculture; formerly
Investigator in Cheese at Connecticut Agricultural College
AND