Add to ORKGButterfat is usually the most expensive ingredient of ice cream; hence, great care is necessary in controllng its use. The manufacturer of ice cream, whether doing a large or a small volume of business, must manufacture a product that will comply with the established fat standard. Some means of determining the percentage of butterfat in the product must be available in order to establish this control. This 1930 research bulletin discusses the different testing equipment used to test butterfat in ice cream
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
This archival publication may not reflect current scientific knowledge or recommendations
The dairymen of this country have suffered enormous losses due to the lower price received for poor ...
Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
Thirty-one North Dakota creameries participated with the North Dakota Agricultural Experiment Stati...
During recent years there has been a widespread demand for information on the various phases of test...
A study of butter standardization in North Dakota, so as to create and ensure a state-wide standard....
A number of inquiries received from Iowa ice cream manufacturers shows that they believe that some s...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
This archival publication may not reflect current scientific knowledge or recommendations
The dairymen of this country have suffered enormous losses due to the lower price received for poor ...
Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
Extension Circular 64-645 is about testing milk for butterfat including: babcock test principles, sa...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make su...
Thirty-one North Dakota creameries participated with the North Dakota Agricultural Experiment Stati...
During recent years there has been a widespread demand for information on the various phases of test...
A study of butter standardization in North Dakota, so as to create and ensure a state-wide standard....
A number of inquiries received from Iowa ice cream manufacturers shows that they believe that some s...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
This archival publication may not reflect current scientific knowledge or recommendations
The dairymen of this country have suffered enormous losses due to the lower price received for poor ...