George Spitzer / Otto Frederick Hunziker / Horace Carter Mills
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
'Moisture Control Of Butter' offers a detailed examination of the factors influencing moisture content in butter production. Authored by Otto Frederick Hunziker, George Spitzer, and Horace Carter Mills, this work explores the conditions under the buttermaker’s control, along with effective methods for managing moisture levels. It is essential reading for dairy professionals and students seeking a comprehensive understanding of the technological aspects of butter manufacturing. The book delves into the variables affecting the percentage of moisture found in butter post-manufacture, providing valuable insights into optimizing product quality and consistency. Originally published as volumes 153-161, this enduring resource remains relevant for its focus on precision and quality in dairy processing, emphasizing techniques that improve the final product and reduce waste.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
