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)

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 MilkThis volume, the Author is happy to say, represents the accomplishment of a purpose which he has had before him for the last fifteen years. Several times has the work been commenced by him, only to be interrupted by ill-health or the pressure of duty in other directions. In the meantime, the need of such a volume has been constantly felt, both by the Author himself and other teachers, in the waste of time and toil in their class-work for want of a Text-book on Dairying, and by students desirous of mastering the subject. These delays, however, have brought with them some compensation in the opportunities given for testing previous experiences and for developing teaching methods; and the Author now offers the results of his labours in a form which he trusts will be found the most useful for the purposes of both the student and the practical worker.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.