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000
| 01931cam 2200337za 4500 |
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| 001 | 9.825104 |
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| 003 | CaOODSP |
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| 005 | 20221107144259 |
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| 007 | cr ||||||||||| |
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| 008 | 160929s1926 onc #ob f001 0 eng d |
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| 040 | |aCaOODSP|beng |
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| 043 | |an-cn--- |
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| 086 | 1 |aA12-2/70-1926E-PDF |
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| 100 | 1 |aJones, W. F. |
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| 245 | 10|aCanadian creamery buttermaking |h[electronic resource] / |cby W.F. Jones. |
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| 260 | |aOttawa : |bDepartment of Agriculture, |c1926. |
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| 300 | |a30 p. |
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| 490 | 1 |aBulletin, New series ; |vno. 70 |
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| 500 | |aCover title. |
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| 500 | |aIssued by Dairy and Cold Storage Branch. |
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| 500 | |aIssued also in French under title: Le fabrication industrielle du buerre au Canada. |
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| 500 | |aHistorical publication digitized from the collection of Agriculture and Agri-Food Canada. |
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| 504 | |aIncludes bibliographical references and index. |
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| 505 | 2 |aPartial contents: Introduction -- Churning -- Washing, working and salting -- Packing and printing -- Cleaning equipment -- Overrun -- Loss of fat in buttermilk -- Churning records -- Defects in butter -- Index. |
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| 520 | 0 |a"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. |
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| 692 | 07|2gccst|aDairy industry |
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| 692 | 07|2gccst|aButter |
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| 710 | 1 |aCanada.|bDepartment of Agriculture. |
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| 775 | 08|tLe fabrication industrielle du buerre au Canada |w(CaOODSP)9.825099 |
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| 830 | #0|aBulletin (Canada. Department of Agriculture)|vno. 70.|w(CaOODSP)9.812039 |
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| 856 | 40|qPDF|s2.66 MB|uhttps://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-70-1926-eng.pdf |
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