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Creamery Revolution Transforms Butter Making in 1879
In 1879 to 1880 the gathered cream system spread rapidly, with many creameries opening as the churns modernized. Experiments with revolving churns show that filling limits and temperature control affect butter yield. experts advise keeping churns one third full and cooling butter as it starts to come. The article notes the practicality of a well equipped cellar milkhouse and mentions trade considerations.
MENTIONED IN THIS ARTICLE
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P. G. F Tm Creamery Journal
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M. M
New Yorker