Dairy operations require careful temperature control to protect from unwanted bacterial growth in milk products, and to achieve the desired results. Temperatures are especially critical in cheesemaking; and the back of this thermometer has markings for churning, freezing, scalding, and cheese. While thermometers can be made with alcohol, mercury, dial or the more recent digital readings, there are some who say the mercury thermometers can't be beat. The floating dairy thermometer is still used in dairy operations today. This "New Floating Dairy Thermometer" is 8.25 inches long. It was found in...
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