Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Creamery Butter Making (1909)

Creamery Butter Making (1909)

Michels, John

Paperback

Technology & EngineeringFiction AnthologiesDairy

ISBN10: 1164129279
ISBN13: 9781164129271
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 328
Weight: 0.97
Height: 0.69 Width: 6.00 Depth: 9.00
Language: English
Creamery Butter Making is a comprehensive guide to butter production, written by John Michels and originally published in 1909. The book covers all aspects of the process, from selecting and testing milk to churning and packaging the finished product. Michels provides detailed instructions on equipment and techniques for each stage of butter making, including cream separation, pasteurization, and flavoring. He also includes information on the chemistry of butter, factors affecting quality, and troubleshooting common problems. The book is aimed at dairy farmers and creamery operators, but is also useful for anyone interested in the history and science of butter production. With its clear and practical advice, Creamery Butter Making remains a valuable resource for modern-day artisanal butter makers and enthusiasts.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

2 different editions

Also available

Also in

Fiction Anthologies

View All