Butter: Its Analysis And Adulterations (1877)

By Otto Hehner and Arthur Angell

Book Overview

Butter: Its Analysis And Adulterations is a book written by Otto Hehner and published in 1877. The book provides a comprehensive analysis of butter and its adulterations. It covers the chemical composition of butter, the various methods of analysis, and the detection of adulterants such as margarine, lard, and other fats. The author also discusses the legal regulations surrounding the production and sale of butter, as well as the methods used to preserve and store it. The book is a valuable resource for food scientists, dairy farmers, and anyone interested in the production and consumption of butter. It is written in a clear and concise style and includes numerous illustrations and tables to aid in understanding the complex subject matter. Overall, Butter: Its Analysis And Adulterations is a seminal work in the field of dairy science and remains relevant today.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Format: Paperback
• Language: English
• ISBN: 1163884057
• ISBN13: 9781163884058
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 94 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"