Last edited by Fautaur
Friday, April 17, 2020 | History

2 edition of butter industry of Oregon found in the catalog.

butter industry of Oregon

E. S. Larrabee

butter industry of Oregon

factors relating to the quality of butter

by E. S. Larrabee

  • 242 Want to read
  • 6 Currently reading

Published by Agricultural Experiment Station, Oregon State Agricultural College in Corvallis, Ore .
Written in English

  • Butter industry -- Oregon.

  • Edition Notes

    Cover title.

    Statement[by E.S. Larrabee and G. Wilster].
    SeriesStation bulletin / Oregon Agricultural College Experiment Station -- 258., Station bulletin (Oregon State Agricultural College. Agricultural Experiment Station) -- 258.
    ContributionsWilster, G. H. b. 1893.
    The Physical Object
    Pagination30 p. :
    Number of Pages30
    ID Numbers
    Open LibraryOL16016822M

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butter industry of Oregon by E. S. Larrabee Download PDF EPUB FB2

Butter is a dairy product made from the fat and protein components of milk or is a semi-solid emulsion at room temperature, consisting of approximately 80% is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.

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PREFACE. The dairy plants listed in this publication are inspected at least twice yearly by the U.S.

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It's a MOO-stery. (Grades K-2) Grade Level(s) K - 2 Estimated Time. 2 - 40 minute sessions Purpose. Students will be introduced to the dairy industry and will make observations about how historic tools such as a butter paddle, cheese press, and milk tester can be used to process milk on a dairy farm.

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Get this from a library. Butter as a source of vitamin A in the diet of the people of the United States. [United States. Bureau of Dairy Industry.; United States. Office of Experiment Stations.;] -- This publication brings together the results of a nation-wide study to determine the seasonal variation in the vitamin A potency of milk and butter produced and marketed in different regions of the.

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