In

Butter Technology, renowned dairy expert Robert Bradley describes butter manufacture from cream acceptance at intake through handling of the by-product buttermilk filling a void in books currently published. Large manufacturers as well as the miniscule, the neophytes that want to start in business as well as those seeking solutions to tough technical problems, those needing bacteriological assistance, and students needing an understanding of the fundamentals of butter manufacture, all will profit from

Butter Technology.