Milk, Cheese, And Butter

""Milk, Cheese, and Butter: A Practical Handbook on Their Properties and the Processes of Their Production"" is a comprehensive guide to the production of dairy products, written by John Oliver in 1894. The book covers the properties of milk and its components, as well as the various methods of processing milk into cheese and butter. It includes detailed instructions on the equipment and techniques required for each process, as well as information on the different types of cheeses and butters that can be produced. The book also covers topics such as milk preservation, milk testing, and the hygiene and sanitation practices necessary for safe dairy production. With its practical advice and detailed information, ""Milk, Cheese, and Butter"" is an essential resource for anyone interested in the production of dairy products.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.