Milk, Cheese, and Butter: A Practical Handbook on Their Properties and the Processes of Their Production is a book written by John Oliver in 1894. This comprehensive handbook provides a detailed overview of the properties of milk, cheese, and butter, as well as the processes involved in their production. The book is divided into several sections, each of which covers a different aspect of dairy production. The first section of the book focuses on the properties of milk, including its chemical composition, nutritional value, and physical properties. The second section covers the various methods used to produce cheese, including curdling, cutting, and pressing. The third section provides an in-depth look at the production of butter, including churning, washing, and salting. Throughout the book, Oliver provides practical advice and guidance for those involved in dairy production, including farmers, cheese makers, and butter makers. He also includes a wealth of historical information on the development of dairy production techniques, making this book a valuable resource for anyone interested in the history of agriculture and food production. Overall, Milk, Cheese, and Butter: A Practical Handbook on Their Properties and the Processes of Their Production is a comprehensive guide to dairy production that is still relevant today. Its detailed descriptions of dairy production techniques and historical context make it a valuable resource for anyone interested in the field of agriculture and food production.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.
