Dairy technology; a treatise on the city milk supply, milk as a food PDF Download
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Author: Christian Larsen
Publisher:
ISBN:
Category :
Languages : en
Pages : 342
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Author: Christian Larsen
Publisher:
ISBN:
Category :
Languages : en
Pages : 342
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Author: Christian Larsen
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 346
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Author: C. LARSEN
Publisher:
ISBN: 9781033176344
Category :
Languages : en
Pages : 0
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Author: Christian Larsen
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 348
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Author: William M. White
Publisher: Nabu Press
ISBN: 9781289534240
Category :
Languages : en
Pages : 338
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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: C. Larsen
Publisher:
ISBN: 9781332334872
Category : House & Home
Languages : en
Pages : 340
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Excerpt from Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice Cream Making, by-Products of the Creamery and Cheesery, Fermented Milks, Condensed and Evaporated Milks, Milk Powder, Renovated Butter and Oleomargarine The manufacture of butter and cheese has been carried on by man from time immemorial. But there are uses of milk and its products that are comparatively new. Modem man has invented and discovered many ways of increasing the commercial value of milk and its products by using them for a great variety of purposes. These uses for milk are here grouped together and treated under the one head - "Dairy Technology." This subject treats of the production and preparation of sanitary, certified, modified, fermented, dried and condensed milks, the manufacture of ice cream, renovated butter, oleomargarine, milk sugar, casein, etc. At the present time information on these subjects is widely scattered and somewhat indefinite. It is the purpose of this work to give experiences and results of work carried on by the authors; to secure from bulletins, papers, addresses, and other sources, reliable data dealing with these subjects; and to compile and arrange this material in such manner as to be a ready reference for the student of this phase of dairying. The authors realize that many of the subjects treated are in the midst of a transitional period. Future experiments are likely to add valuable information. The writers have endeavored to obtain the best possible present information along the various hues discussed, and they hope to make changes and additions as rapidly as the authentic information can be secured. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 538
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Author:
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ISBN:
Category : Special libraries
Languages : en
Pages : 740
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Also includes 1st-5th SLA triennial salary surveys.
Author: Brooklyn Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 468
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Author: Brooklyn Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 512
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