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'Tables for Blending Milk and Cream, or Different Percents of Cream' is a practical guide designed for professionals in the dairy industry. Originally published in 1915, this book offers valuable tables and instructions for creamery operators, ice cream factory staff, milk dealers, and condensers seeking precision in blending milk and cream to achieve specific fat percentages. Marguerite Jeannette McNally’s work provides a systematic approach to the often complex task of standardizing dairy products.This book is an essential resource for anyone involved in the production and processing of milk and cream, offering a historical glimpse into the techniques used in the early 20th century. Despite its age, the fundamental principles remain relevant for those in the modern dairy industry seeking to understand traditional methods and calculations.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.
