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Canadian creamery buttermaking / by W.F. Jones.: A12-2/70-1926E-PDF

"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.

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.825104&sl=0

Publication information
Department/Agency
  • Canada. Department of Agriculture.
TitleCanadian creamery buttermaking / by W.F. Jones.
Series title
  • Bulletin, New series ; no. 70
Publication typeMonograph - View Master Record
Language[English]
Other language editions[French]
FormatDigital text
Electronic document
Note(s)
  • 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.
Publishing information
  • Ottawa : Department of Agriculture, 1926.
Author / Contributor
  • Jones, W. F.
Description30 p.
Catalogue number
  • A12-2/70-1926E-PDF
Subject terms
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