Le lait et ses produits ; un traité sur la nature et les qualités des produits laitiers le lait et la fabrication de beurre et de fromage . ash l'eau. Si le beurre, comessoft la tentative est habituellement faite à ce downrapidly par l'ajout de très grandes quantités d'eau froide. Le beurre peut être trempée de cette façon,mais il montre l'effet de changements brusques de oftemperature après beaucoup plus fortement que si itwere refroidi plus lentement. La graisse de beurre ne conduire la chaleur rapidement et de devenir complètement ou thoroughlywarm cool exige quelque peu de temps.Si, ensuite, le beurre a été bouleversés trop chaud, j'andcomes

• Contributeur: The Reading Room / Alamy Banque D'Images
• ID de l’image: 2AM0GG9
• Taille du fichier: 7,1 MB (336,4 KB Téléchargement compressé)
• Autorisations: Modèle - non | Propriété - non
• Dimensions: 1832 x 1364 px | 31 x 23,1 cm | 12,2 x 9,1 inches | 150dpi

Informations supplémentaires

Cette image appartient au domaine public, ce qui signifie que le droit d’auteur a expiré ou que le titulaire du droit d’auteur a renoncé à ses droits. Les frais facturés par Alamy couvrent l’accès à la copie haute résolution de l’image.

Cette image peut avoir des imperfections car il s’agit d’une image historique ou de reportage.

Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . ash water. If the butter comessoft, the attempt is usually made to cool it downrapidly by the addition of large amounts of very coldwater. The butter can be hardened up in this way, but it will show the effect of sudden changes oftemperature afterward much more strongly than if itwere cooled down more slowly. Butter fat doesnot conduct heat rapidly, and to become thoroughlywarm or thoroughly cool requires some little time.If, then, butter has been churned too warm, andcomes in a soft condition, the washing process shouldbe much prolonged. Use the ordinary amount ofwater and at the ordinary temperature, but allow thebutter to remain in it until it has had sufficient timeto thoroughly adjust itself to the changed condition.It can then be taken out and worked without dan-ger of quickly becoming soft again. There is also Working Butter 223 danger of removing some of the more delicate flavor-ing oils of the bntter by the use of too large anamount of very cold water. These flavoring oils are. Fig. 36. Eureka hand butter-worker, slightly soluble, and more soluble at a low tempera-ture, so that the drenching with large amounts ofvery cold water has a tendency toward the produc-tion of a flavorless or tallowy butter. Worhing.—Working butter is an integral part ofthe process of manufacture, only in so far as it re-lates to the incorporation of the salt and bringingthe butter into the compact form necessary for con-sumption, so that all working beyond that whichis necessary to bring about these two things is super- 224 Milh and Its Products fluous, and, because of the danger of injuring thegrain of the butter, is objectionable. The grainof the butter is least affected by working when thisis done by pressure and at a temperature of from45° to 55° F, The amount of water that remains Fig. 37. Mason table butter-worker. in the butter depends, as before stated

Recherche dans la banque de photos par tags

• bookcentury1900
• bookdecade1910
• bookpublisheretcet
• bookyear1913