Download or read book National Butter Journal written by and published by . This book was released on 1931 with total page 1554 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book National Butter and Cheese Journal written by and published by . This book was released on 1950 with total page 1030 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book National Butter Cheese Journal written by and published by . This book was released on 1948 with total page 1192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book National Butter Cheese Journal written by and published by . This book was released on 1949 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book National Butter and Cheese Journal written by and published by . This book was released on 1935 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Butter Cheese and Egg Journal written by and published by . This book was released on 1920 with total page 1142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Miscellaneous Publication written by and published by . This book was released on 1939 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Manufactured Milk Products Journal written by and published by . This book was released on 1912 with total page 1452 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Market Diseases of Fruits and Vegetables written by Day Monroe and published by . This book was released on 1939 with total page 1120 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication deals with taxonomy of the 14 species and varieties now known from the United States; all of these, for reasons stated later, are assigned to Pantomorus.

Download or read book The Creamery Journal written by and published by . This book was released on 1908 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Creamery Journal written by and published by . This book was released on 1925 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bulletin written by United States. Office of Education and published by . This book was released on 1932 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Butter written by Elaine Khosrova and published by Algonquin Books. This book was released on 2017-10-17 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best. “A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included.” —David Tanis, author of A Platter of Figs and Other Recipes “Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South “Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too.” —Mimi Sheraton, author of 1,000 Foods to Eat Before You Die “Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” —Elisabeth Prueitt, co-owner of Tartine Bakery “The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova’s Butter . . . Delightful storytelling.” —Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake

Download or read book The Butter Cheese and Milk Products Journal written by and published by . This book was released on 1953 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Butter Cheese and Egg Journal written by and published by . This book was released on 1921 with total page 1278 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Butter and Cheese Journal written by and published by . This book was released on 1930 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.