00000nam 2200000za 4500 9.825104 CaOODSP 20250303104652 cr ||||||||||| 160929s1926 onc #ob f001 0 eng d CaOODSP eng n-cn--- A12-2/70-1926E-PDF Jones, W. F. Canadian creamery buttermaking [electronic resource] / by W.F. Jones. Ottawa : Department of Agriculture, 1926. 30 p. Bulletin, New series ; no. 70 Cover title. Issued by Dairy and Cold Storage Branch. Issued also in French under title: Le fabrication industrielle du buerre au Canada. Historical publication digitized from the collection of Agriculture and Agri-Food Canada. Includes bibliographical references and index. Partial contents: Introduction -- Churning -- Washing, working and salting -- Packing and printing -- Cleaning equipment -- Overrun -- Loss of fat in buttermilk -- Churning records -- Defects in butter -- Index. "Former publications of this Branch—Pamphlet No. 52, Neutralization of Cream for Buttermaking, and Bulletin No. 59, The Pasteurization of Milk, Cream and Dairy By-Products—have described the treatment of the cream in the manufacture of creamery butter prior to the churning process. The purpose of this bulletin is to treat of those processes subsequent to the pasteurization of the cream."--p. 3. gccst Dairy industry gccst Butter Canada. Department of Agriculture. Le fabrication industrielle du buerre au Canada (CaOODSP)9.825099 Bulletin (Canada. Department of Agriculture) no. 70. (CaOODSP)9.812039 PDF 2.66 MB https://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-70-1926-eng.pdf