The temperature of pasteurization for butter making
By: By L.A. Rogers ... W.N. Berg ... and Brooke J. Davis ...
Publisher: Government Printing Office
Published: 1912
Place of publication: Washington
Language: eng
Number of pages: 326
Subjects: Butter; Milk
Notes: Reprinted from the Twenty-seventh annual report of the Bureau of animal industry (1910)
Table of contents: title: Introduction. pp. 307; title: Method of handling cream in experimental work. pp. 307; title: Bacteriological results of pasteurizing cream. pp. 308; title: Tests for the presence of enzyms. pp. 310; title: Peroxidase. pp. 312; title: Catalase. pp. 314; title: Galactase. pp. 315; title: Method of measuring the activity of galactase in buttermilk. pp. 315; title: Lipase. pp. 318; title: Method of measuring the activity of lipase in milk. pp. 315; title: Discussion of enzym experiments. pp. 321; title: Scoring the butter. pp. 322; title: Summary. pp. 325.