Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, ... of Butter Therefrom (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom

Marked improvements have been made in the manufacture of butter by the adoption of scientific methods and the use of modern equipments. Changes have been made in the period of lactation. Formerly the cow furnished milk only for her young. Through the efforts of man, by breeding and selecting, the period of lactation has been lengthened until at the present time it extends over a period of ten months. The cow at the present time is recognized as one of the most economical producers of human food, hence, dairying has advanced rapidly in all coun tries that are adapted for the production of forage plants that are suitable for feeding the cow.

The United States at the present time produces five times as much butter as any other country. The late census estimates pounds of factory butter manufactured in 1920 and pounds of farm butter.

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