Milk, Cheese, and Butter: A Practical Handbook on Their Properties and the Processes of Their Production, Including a Chapter on Cream and the Methods of Its Separation From Milk (Classic Reprint) - Softcover
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Excerpt from Milk, Cheese, and Butter: A Practical Handbook on Their Properties and the Processes of Their Production, Including a Chapter on Cream and the Methods of Its Separation From Milk
Dairy-farmer or the Dairyman, neither of whom is necessarily a maker of cheese or butter. For this apt and comprehensive term we are indebted to Dr. F. T. Bond, of Gloucester, who has laid the community under far greater obligations by organising the first British Dairy Conference, as well as by personal research and enthusiasm in the spread of knowledge.
Now that his rivals of America and the Continent are pressing on eagerly and persistently to the attainment of the best methods, it is more than ever necessary that the British Dairyer should master his art. This cannot be done without a thorough study of milk - its composition, character, and capabilities, and the influences to which these are subject - as a preliminary to careful study and observation of the processes by which cream, butter, and cheese are obtained from the milk. And with this there must be unwearying endeavour after perfection in the actual work of the dairy. Unless the theory of his art be understood, the Dairyer will either repeat the same procedure day by day without reference to changing con ditions which may upset his methods; or he will alter his methods blindly, following (it may be) mere convenience only, or taking up with practices which are inconsistent with the system or conditions under which he has to work.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Milk, Cheese, and Butter (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book is a foundational guide to the science of dairying, written in plain language for students and practitioners alike. Beginning with the origins and properties of milk, the author expounds on the principles of cheese and butter production. The book is thorough in its treatment of various production systems, including cheese-making styles from multiple countries, and provides detailed instructions for the operation of cheese factories. The author's aim is to furnish the reader with a practical handbook that will aid in the mastering of dairy science, from theory to operation, for the improvement of both the production process and the final product. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781331908449_0
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Milk, Cheese, and Butter A Practical Handbook on Their Properties and the Processes of Their Production, Including a Chapter on Cream and the Methods of Its Separation From Milk Classic Reprint
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781331908449
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Milk, Cheese, and Butter A Practical Handbook on Their Properties and the Processes of Their Production, Including a Chapter on Cream and the Methods of Its Separation From Milk Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781331908449
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