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Rational water management in a butter factory manufacturing ripened-cream butter. I. Technological possibilities. II. Chemical and bacteriological studies



Rational water management in a butter factory manufacturing ripened-cream butter. I. Technological possibilities. II. Chemical and bacteriological studies



Deutsche Molkerei Zeitung 97(16; 17): 450, 452-455; 503-510



In part I, the authors deal with the pollution load of wash water in buttermaking, the washing of butter, and particularly with the possibilities of saving water and reducing the quantity of the effluent.

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