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dc.contributor.advisorEckles, C. H. (Clarence Henry), 1875-1933eng
dc.contributor.authorPerkins, A. E. (Albert Edward), 1881-eng
dc.date.issued1911eng
dc.date.submitted1911eng
dc.descriptionTypescripteng
dc.descriptionM.S. University of Missouri 1911eng
dc.description.abstractOne of the important properties to be taken into account in judging the quality of butter is the so called Body, by which is meant the hardness, consistency or firmness of the butter. Body is described by the butter Judge in such terms as perfect, firm, hard or tallow, weak and sticky and is estimated by pressing a piece of the butter between the thumb and finger or between the tongue and the roof of the mouth. This property is, doubtless, very closely related to the hardness of the butter fat; although it is not definitely known just to what extent the body of the butter can be influenced by the manner of handling the milk and cream, churning, washing and working the butter, etc. Probably some of these factors do exert a certain influence in this respect, although they are more directly concerned in establishing another property of the better known as texture. It has heretofore been impossible to secure definite data on this point on account of the lack of a suitable method for measuring the hardness of butter.eng
dc.format.extent26 leaves, 3 leaves of plateseng
dc.identifier.merlinb21056535eng
dc.identifier.oclc26121351eng
dc.identifier.urihttps://hdl.handle.net/10355/15502
dc.identifier.urihttps://doi.org/10.32469/10355/15502eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.sourceDigitized at the University of Missouri--Columbia MU Libraries Digitization Lab in 2012.eng
dc.subject.lcshMilkfateng
dc.subject.lcshButtereng
dc.titleApparatus and method for determining the hardness of butter fateng
dc.typeThesiseng
thesis.degree.disciplineDairy science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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