Tables for Blending Milk and Cream, or Different Percents of Cream; an aid to Creamery and ice Cream Factory Operators, Milk Dealers and Condensers (Paperback) (ISBN-13: 9781174962110)

"Tables for Blending Milk and Cream, or Different Percents of Cream" is a practical guide designed for professionals in the dairy industry. Originally published in 1915, this book offers valuable tables and instructions for creamery operators, ice cream factory staff, milk dealers, and condensers seeking precision in blending milk and cream to achieve specific fat percentages. Marguerite Jeannette McNally's work provides a systematic approach to the often complex task of standardizing dairy products.

This book is an essential resource for anyone involved in the production and processing of milk and cream, offering a historical glimpse into the techniques used in the early 20th century. Despite its age, the fundamental principles remain relevant for those in the modern dairy industry seeking to understand traditional methods and calculations.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

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