The cause and prevention of mould in Canadian pasteurized butter / by E.G. Hood and A.H. White.: A12-2/48-1925E-PDF
"The creameryman must realize that the successful prevention of mould in butter depends on his ability to keep it out of the product during the manufacturing process after efficient pasteurization, by strict daily attention to thorough sterilization of equipment and general cleanliness."--Summary, p. 20.
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| Department/Agency | Canada. Department of Agriculture. Canada. Department of Agriculture. Dairy and Cold Storage Branch. |
|---|---|
| Title | The cause and prevention of mould in Canadian pasteurized butter / by E.G. Hood and A.H. White. |
| Series title | Bulletin, New series ; no. 48 |
| Publication type | Series - View Master Record |
| Language | [English] |
| Format | Electronic |
| Electronic document | |
| Note(s) | Title from cover. Historical publication digitized from collection of Agriculture and Agri-Food Canada. Includes bibliographical references. |
| Publishing information | Ottawa : Dominion of Canada Department of Agriculture : Dairy and Cold Storage Branch, 1925. |
| Author / Contributor | Hood, E. G. White, A. H. |
| Description | 20 p. : ill. |
| Catalogue number |
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| Subject terms | Dairy industry Butter Microorganisms |
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