 | Report of the Commissioner of Agriculture - 1866 - 664 pàgines
...for one pound of butter The milk in this dairy is set shallow in pans and the cream skimmed off afur the milk has soured and begins to thicken. At the...yet been discovered, and should be generally adopted whenever good butter is sought after. The churning and working of the butter does not differ materially... | |
 | United States Commissioner of Agriculture - 1866 - 660 pàgines
...batter. The milk in this dairy is set shallow in paus and the cream skimmed off site the milk has.soured and begins to thicken. At the Orange county factories...since a portion of it is needed in the skim cheese. , It may be asked how do the butter and ?kim milk factories compare with those dairies where butter... | |
 | United States. Department of Agriculture - 1866 - 656 pàgines
...The milk iu thirf dairy is set shallow in pans and the cream skimmed off after the milk has poured and begins to thicken. At the Orange county factories it is not (li'f-ii-rrl to take all the cream from the milk, sin^ea portion of it-is needed in the gkim cheese.... | |
 | Wisconsin State Agricultural Society - 1871 - 554 pàgines
...and skimmed cheese is desired, none of the milk is set longer t than twenty-four hours, and at these factories it is not desired to take all the cream from the milk, but only the best part ; . and the balance is employed to give quality to the "skimcheese." At some... | |
 | Royal Agricultural Society of England - 1871 - 740 pàgines
...of butter and skimmed cheese is desired, none of the milk is set longer than 24 hours, and at these factories it is not desired to take all the cream from the milk, but only the best part ; and the balance is employed to give quality to the " skim-cheese." At some... | |
 | Wisconsin State Agricultural Society - 1871 - 600 pàgines
...and skimmed cheese is desired, none of the milk is set longer, than twenty-four hours, and at these factories it is not desired. to take all the cream from the milk, but only the best part: and the balance is employed to give quality to the "skimcheese." At some establishments... | |
 | Cow - 1880 - 168 pàgines
...of butter and skimmed cheese is desired, none of the milk is set longer than 24 hours, and at these factories it is not desired to take all the cream from the milk, but only the best part, and employ the remainder to give extra quality to the " skim-cheese." The churning... | |
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In 1859 it took 14 50-100 quarts, and in 1858 16 16-100 quarts for one pound of butter. The milk in this dairy is set shallow in pans, and the cream skimmed off after the milk has soured and begins to thicken. At the Orange county factories it is not... 