The effect of percentage of water, salt and acidity of butter to its keeping qualities

K-REx Repository

Show simple item record

dc.contributor.author Nystrom, Amer B.
dc.date.accessioned 2017-09-20T22:01:53Z
dc.date.available 2017-09-20T22:01:53Z
dc.identifier.uri http://hdl.handle.net/2097/37977
dc.description Citation: Moore, Leona Estel. The government and the Indian. Senior thesis, Kansas State Agricultural College, 1907.
dc.description Morse Department of Special Collections
dc.description.abstract Introduction: With the advance of civilization there seems to be an increase in the demand for more fancy as well as more wholesome articles of food. This is not only in the line of delicacies but in staple articles as well. This increase in demand is very marked in the products of the dairy and creamery. Milk has been a very important article of food for ages back, but it was almost solely used as a beverage, and no attempt was made to find its composition or to learn what could be made of it. Butter, as we all know is made from the fat in milk. It is one of the oldest of foods. Even as far back as 2000 years B. C. we learn that the Hindoos were interested in cattle raising and valued their cows according to their yeild of butter. We know nothing of the quality of the butter made at that time, however,expect that it must have contained about as much casein as fat, judging from the Greek derivation of the word "butter" which means, cow cheese. Butter was first used as an ointment for injuries to the skin, later it was used to enrich cooked foods, and only the rich could afford to use it. It was seldom eaten fresh, the common practice was to melt it and store it underground, leaving it there for years, sometimes as long as a half century. Butter -making as we know it today has been in practice for a number of generations, but it has been only within the last twenty years that any attempt has been made to improve the product or make investigations concerning it. Even with the advanced learning on the dairy line, that we have today, there are many points that we are not clear on or indeed know nothing about. We know that bacteria…
dc.rights Public Domain Mark 1.0
dc.rights.uri http://creativecommons.org/publicdomain/mark/1.0/
dc.subject Composition of Food
dc.subject Food Preservatives
dc.subject Food Quality
dc.subject Butter
dc.subject Dairy Products
dc.title The effect of percentage of water, salt and acidity of butter to its keeping qualities
dc.type Text
dc.date.published 1907
dc.subject.AAT Theses


Files in this item

This item appears in the following Collection(s)

Show simple item record

Public Domain Mark 1.0 Except where otherwise noted, the use of this item is bound by the following: Public Domain Mark 1.0

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

cads@k-state.edu