Articles liés à Butter Preservatives (Classic Reprint)
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Butter Preservatives
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Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.
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Butter Preservatives (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book explores the complicated history of butter preservatives, which initially were used to counter rancidity and the unpleasant odors that could develop in butter, but over time extended to encompass other purposes as well. The author, referencing the work of notable scientists like Pasteur and Wiley, investigates the development of butter preservation methods within the broader context of the science of bacteriology. Some of the earliest methods involved drying, smoking, or submersion in brine, alcohol, or vinegar. However, these techniques did not provide a long-term solution to butter preservation. Chemical compounds that were strong enough to be effective preservatives were often toxic. The author delves into the debate over the use of boron compounds, which, while less harmful than other preservatives, have been shown to cause disturbances in appetite, digestion, and overall health when consumed in large doses for long periods. The book also presents the British Committee's perspective on the matter and provides a detailed account of experiments conducted to test the effects of various preservatives on butter. It concludes with an overview of the current state of butter preservation, emphasizing the importance of proper cream handling, cold storage, and pasteurization in preserving butter's quality and flavor. This book is a valuable resource for those interested in the history of food preservation and the science behind butter preservation. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781390370591_0
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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