Creamery Butter Making (1909)

Creamery Butter Making (1909) is a comprehensive guide to the art of making butter in a creamery setting. Written by John Michels, a respected expert in the field, this book covers everything from the basics of cream separation and churning to the nuances of flavor development and packaging. Michels provides detailed instructions for every step of the butter-making process, including equipment selection and maintenance, milk handling and storage, cream ripening, churning, washing, salting, and packaging. He also discusses the importance of quality control and sanitation in ensuring a safe and consistent product. Throughout the book, Michels emphasizes the importance of attention to detail, patience, and a commitment to excellence in producing high-quality butter. With its practical advice and expert insights, Creamery Butter Making is an invaluable resource for anyone interested in the art of butter making.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.