Green Grass and White Milk PDF Download
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Author: Aliki
Publisher: HarperCollins Children's Books
ISBN: 9780690011197
Category : Juvenile Fiction
Languages : en
Pages : 50
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Book Description
Briefly describes how a dow produces milk, how the milk is processed in a dairy, and how various other dairy products are made from milk.
Author: Aliki
Publisher: HarperCollins Children's Books
ISBN: 9780690011197
Category : Juvenile Fiction
Languages : en
Pages : 50
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Book Description
Briefly describes how a dow produces milk, how the milk is processed in a dairy, and how various other dairy products are made from milk.
Author:
Publisher:
ISBN: 9780690001990
Category : Cows
Languages : en
Pages : 33
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Book Description
Briefly describes how a cow produces milk, how the milk is processed in a dairy, and how various other dairy products are made from milk.
Author: Stuart Patton
Publisher: Routledge
ISBN: 1351505351
Category : Medical
Languages : en
Pages : 264
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Book Description
Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Author: Aliki
Publisher: Harper Collins
ISBN: 0064451119
Category : Juvenile Nonfiction
Languages : en
Pages : 38
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Book Description
Aliki takes readers on a guided tour that begins with grazing cows, proceeds through milking and a trip to the dairy, and ends with some different foods made from milk. This revised edition of Aliki's 1974 Green Grass and White Milk is an even more fun-filled and informative explanation of milk's trip from green grass, to cow, to a cool glass on the table.
Author: Ray Comfort
Publisher: Bridge Logos Foundation
ISBN: 9780882705286
Category : Humor
Languages : en
Pages : 252
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Book Description
Christians who want to be on the frontlines of the battle for souls will find Comfort Food an inspiring account of how one man called of God can make a difference by just followingas the title of Ray Comfort's award-winning TV show saysthe Way of the Master.
Author: The QI Elves
Publisher: Faber & Faber
ISBN: 0571363385
Category : Humor
Languages : en
Pages : 224
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Book Description
***PRE-ORDER FUNNY YOU SHOULD ASK . . . AGAIN: MORE OF YOUR QUESTIONS ANSWERED BY THE QI ELVES NOW*** The perfect gift for all those big and little kids in your life who ask 'why...?'. WITH AN INTRODUCTION BY ZOE BALLPre-order the next book in this series, 222 QI Answers to Your Quite Ingenious Questions, published in paperback on 3rd November.'QI have outdone themselves!' ALAN DAVIES 'Fabulous . . . A cracker of a book!' SUE PERKINS'The QI Elves are barnstormingly brilliant.' ZOE BALL'Genuinely useful and endlessly fascinating.' THE SPECTATOR'Hilarious.' DAILY MAILThe QI Elves are the brains behind the enduringly popular BBC TV panel show QI.Every Wednesday the Elves appear on The Zoe Ball Breakfast Show where they answer the ponderings and wonderings of BBC Radio 2's most inquisitive listeners.Dive into this splendid collection of listeners' unusual questions and some unexpected answers that are sure to make your head spin on topics ranging from goosebumps to grapefruit, pizza to pirates and everything in-between. Generously sprinkled with extra facts and questions from the Elves, Funny You Should Ask . . . is essential reading for the incurably curious. How much water would you need to put out the Sun?If spiders can walk on the ceiling, why can't they get out of the bath?Why do dads make such bad jokes?Why does red mean 'stop' and green mean 'go'?Can I dig a tunnel to the other side of the Earth?How do plant seeds know which way is up?Can you fill up a black hole?Who popularised the recorder, and where can I get hold of them?For more from the team behind QI, visit qi.com. You can also follow QI's fact-filled Twitter account @qikipedia and listen to their weekly podcast at nosuchthingasafish.comFor more mind-boggling nuggets of wisdom check out the QI FACTS SERIES
Author: Roland Case Ross
Publisher:
ISBN:
Category : Nature study
Languages : en
Pages : 86
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Book Description
Author: Worthington Hooker
Publisher:
ISBN:
Category : Readers
Languages : en
Pages : 188
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Book Description
Author: David Asher
Publisher: Chelsea Green Publishing
ISBN: 1603585788
Category : BUSINESS & ECONOMICS
Languages : en
Pages : 322
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Book Description
Includes more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science. T.
Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 387
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Book Description
Introduction Cheesemaking, as practiced in North America, is decidedly unnatural. Is there an approach to the art that’s not dependent on packaged mesophilic starter cultures, freeze-dried fungal spores, microbial rennet, and calcium chloride? Do cheesemakers really need pH meters, plastic cheese forms, and sanitizing solutions? Are modern technologies the only path to good cheese? What of traditional methodologies? Did cheesemakers make consistently good cheese prior to pasteurization? Did cheeses fail if they weren’t made in stainless-steel vats with pure strains of Lactobacilli and triple-washed surfaces? Where are the guidebooks that teach traditional methods? Have our ancestors’ cheesemaking practices been lost to the forces of progress and commercialization? I believe that the quality and taste of cheese have declined dramatically as traditional methods have been abandoned. And that the idea—propagated by the industrial cheesemaking paradigm—that traditional ways of making cheese, with raw milk and mother cultures, make for inconsistent and poor-quality cheese is a myth. For there is wisdom in the traditional practices of cheesemakers . . . Generations upon generations of traditional cheesemakers evolved the diverse methods of making cheese while carefully practicing their art. All classes of cheese were discovered by cheesemakers long before they had a scientific understanding of the microbiological and chemical forces at play in its creation. Industry and science hijacked cheesemaking from the artisans and farmers some 150 years ago, and since then few new styles of cheese have been created; yet during that time hundreds, possibly thousands, of unique cheeses have been lost. Standard methods of cheesemaking—reliant on pasteurization, freeze-dried starters, and synthetic rennets that interfere with the ecology of cheese—are equivalent to standard practices in industrial agriculture, such as the use of hybrid seeds, chemical fertilizers, and pesticides that have overtaken traditional agriculture, and conflict with the ecology of the land. Cheese comes from the land and is one of our most celebrated foods; yet its current production methods are environmentally destructive, corporately controlled, and chemically dependent. In its eating we’re not celebrating the traditions of agriculture but rather pasteurization, stainless-steel production, biotechnology, and corporate culture. If we gave its methods of production some thought, we wouldn’t want to eat the stuff! It strikes me as absurd that there is no commonly practiced natural cheesemaking in North America. Farmers practice ecologically inspired agriculture; brewers are making beers and wines with only wild yeasts; bakers are raising breads with heirloom sourdough starters; and sauerkraut makers are fermenting their krauts with only the indigenous cultures of the cabbage. But cheesemakers are stuck in a haze of food technology, pasteurization, and freeze-dried commercial cultures, and no one even questions the standard approach. Other cheesemaking guidebooks insist that home cheesemakers adopt the industrial approach to cheese along with its tools and additives. Their advice is based on standards put in place to make industrial production more efficient, and a mass-produced product safer. But for small-scale or home-scale cheesemaking, a different approach can work. A Different Approach From the making of my very first Camembert, I knew there had to be a better way than the cheesemaking methods preached by the go-to guidebooks. I just couldn’t bring myself to buy a package of freeze-dried fungus, and my search for alternatives to commonly used cheese additives led to a series of discoveries—about the origins of culture, about the beauty of raw milk, and about the nature of cheese—that set in place the philosophies of this guidebook. Not being one to blindly follow the standard path, I set out to teach myself a traditional approach to cheesemaking. The methods I share in this book are the result of 10 years of my own experimentations and creative inquiry with milk: years of trial and error in my kitchen, rediscovering, one by one, a natural approach to making every style of cheese. I now practice a cheesemaking inspired by the principles of ecology, biodynamics, and organic farming; it is a cheesemaking that’s influenced by traditional methods of fermentation through which I preserve all my other foods; and a cheesemaking that’s not in conflict with the simple and noncommercial manner in which I live my life. I now work with nature, rather than against nature, to make cheese. When I teach my methods to students, there is not a single book that I can recommend that explores a natural cheese philosophy, and no website to browse but my own. It is this absence of information in print and online that led me to write this book. I never thought that I’d be an author, but I felt compelled to provide a compilation of methods for making cheese differently. For it’s about time for a book to lay the framework for a hands-on, natural, and traditional approach to cheese. The techniques presented in this book work. And the photographs within, featuring cheeses made by these methods, are the only proof I can offer. I wish I could share my cheeses with you so that you could taste how delicious a more naturally made cheese can be, but unfortunately I cannot sell the cheeses I make because raw milk and food safety regulations restrict me from selling cheeses made in the small-scale and traditional manner that I practice. If small-scale and traditional practices are constrained by regulations controlling cheese production and access to raw milk, perhaps it is time to question the authority of these standards. We need a more radical cheesemaking, a more natural approach to the medium of milk. But it’s surprising that it’s come to me to lay this foundation; for who am I, but a small farmer and a humble cheesemaker . . .
