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Continuous manufacture of ripened -cream butter by the Contimab machine. Part I. Equipment, process, factors which affect the quality and keeping quality of the butter, fresh butter and buttermilk.



Continuous manufacture of ripened -cream butter by the Contimab machine. Part I. Equipment, process, factors which affect the quality and keeping quality of the butter, fresh butter and buttermilk.



Dtsch. Molkereiztg. 82: 26, 943-48



A French continuous buttermaking machine with an hourly output of 900-1, 000 kg. was used in this experiment. For the processing of ripened cream a special roughened churning cylinder had to be used, requiring about 554 1. cooling water hourly at i degrees -5 degrees C. Information on the best arrangement of cream ripening tanks, pumps and piping is given.

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