The Resource Apparatus and method for determining the hardness of butter fat, by Albert Edward Perkins, (electronic resource)

Apparatus and method for determining the hardness of butter fat, by Albert Edward Perkins, (electronic resource)

Label
Apparatus and method for determining the hardness of butter fat
Title
Apparatus and method for determining the hardness of butter fat
Statement of responsibility
by Albert Edward Perkins
Creator
Subject
Genre
Language
eng
Summary
One 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
Cataloging source
MUU
http://library.link/vocab/creatorDate
1881-
http://library.link/vocab/creatorName
Perkins, A. E.
Degree
M.S.
Dissertation year
1911.
Government publication
government publication of a state province territory dependency etc
Granting institution
University of Missouri
Illustrations
  • illustrations
  • charts
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • theses
http://library.link/vocab/subjectName
  • Milkfat
  • Butter
Target audience
specialized
Label
Apparatus and method for determining the hardness of butter fat, by Albert Edward Perkins, (electronic resource)
Instantiates
Publication
Contributor
Thesis advisor
Note
Typescript
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
815315256
Extent
1 online resource (26 leaves, 3 leaves of plates
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
MU: Digitized by the University of Missouri--Columbia Libraries.
Other physical details
illustrations)
Specific material designation
remote
System control number
(OCoLC)815315256
Label
Apparatus and method for determining the hardness of butter fat, by Albert Edward Perkins, (electronic resource)
Publication
Contributor
Thesis advisor
Note
Typescript
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
815315256
Extent
1 online resource (26 leaves, 3 leaves of plates
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
MU: Digitized by the University of Missouri--Columbia Libraries.
Other physical details
illustrations)
Specific material designation
remote
System control number
(OCoLC)815315256

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