Producing Cream on the Dairy Farm - A Collection of Articles on the Methods, Science and Equipment Used in Cream Production
Nonfiction, Science & Nature, Technology, Agriculture & Animal Husbandry
| Author: | Various | ISBN: | 9781473395220 |
| Publisher: | Read Books Ltd. | Publication: | May 6, 2015 |
| Imprint: | Kraus Press | Language: | English |
| Author: | Various |
| ISBN: | 9781473395220 |
| Publisher: | Read Books Ltd. |
| Publication: | May 6, 2015 |
| Imprint: | Kraus Press |
| Language: | English |
This antique text contains a collection of detailed articles on the methods, science and equipment used in cream production. A compendium that will be of much value to the farmer, this text makes for a worthy addition to collections of cattle farming literature and is not to be missed by those with an interest in the entirety of cattle management. The articles contained herein include: Milk-Analysis - A Practical Treatise on the Examination of Milk and its Derivatives, Cream, Butter, and Cheese; Milk and its Products - A Treatise upon the Nature and Qualities of Dairy Milk and the Manufacture of Butter and Cheese; Testing Milk and Its Products - A Manual for Dairy Students and Cheese Factory Operators, Food Chemists, and Dairy Farmers; and more. We are proud to republish this antiquarian book now complete with a new introduction on cattle farming.
This antique text contains a collection of detailed articles on the methods, science and equipment used in cream production. A compendium that will be of much value to the farmer, this text makes for a worthy addition to collections of cattle farming literature and is not to be missed by those with an interest in the entirety of cattle management. The articles contained herein include: Milk-Analysis - A Practical Treatise on the Examination of Milk and its Derivatives, Cream, Butter, and Cheese; Milk and its Products - A Treatise upon the Nature and Qualities of Dairy Milk and the Manufacture of Butter and Cheese; Testing Milk and Its Products - A Manual for Dairy Students and Cheese Factory Operators, Food Chemists, and Dairy Farmers; and more. We are proud to republish this antiquarian book now complete with a new introduction on cattle farming.
