Butter Moisture-tests Volumes 281-295

<p>Butter Moisture-tests Volumes 281-295 by Harold Ellis Ross presents a detailed exploration into the methods and results of moisture testing in butter. This compilation of research and analysis provides valuable insights into the processes and techniques used to assess butter quality and consistency.</p><p>Originally published as a series of volumes this work offers a comprehensive look at the scientific approaches employed in the dairy industry during the early 20th century. It serves as an essential resource for historians of science and technology as well as those interested in the evolution of food science and agricultural practices.</p><p>Ross's meticulous approach and attention to detail make this a significant contribution to the field offering a glimpse into the challenges and innovations of butter production. This collection is a must-read for anyone seeking to understand the historical context of modern dairy technology.</p><p>This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact and remains as true to the original work as possible. Therefore you will see the original copyright references library stamps (as most of these works have been housed in our most important libraries around the world) and other notations in the work.</p><p>This work is in the public domain in the United States of America and possibly other nations. Within the United States you may freely copy and distribute this work as no entity (individual or corporate) has a copyright on the body of the work.</p><p>As a reproduction of a historical artifact this work may contain missing or blurred pages poor pictures errant marks etc. Scholars believe and we concur that this work is important enough to be preserved reproduced and made generally available to the public. We appreciate your support of the preservation process and thank you for being an important part of keeping this knowledge alive and relevant.</p><br>