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Learn a How to Make Cream, Butter, and a variety of Cheeses:
Ultimate Collection of Guides to various methods of Producing a Range of Dairy Products for Profit or for Pleasure!
You will receive the following 20 References on CD:
1 - Modern methods of testing milk and milk products (1906)
Author: Van Slyke, Lucius L. (Lucius Lincoln).
A handbook prepared for the use of dairy students, butter makers, cheese makers, producers of milk, operators in
condenseries, managers of milk-shipping stations, milk inspectors, physicians, etc.
This is considered by many to be an essential skill needed to produce fine cheeses and butters.
2 - Milk-analysis (1874):
A practical treatise on the examination of milk and its
derivatives, cream, butter, and cheese
Author: Wanklyn, J. Alfred (James Alfred).
3 - Testing milk and its products: (c1911)
a manual for dairy students, creamery and cheese factory operators, food chemists and
dairy farmers
Author: Farrington, E. H. (Edward Holyoke); Woll, F. W. (Fritz Wilhelm).
4 - How to Make HONEY-CREAM (1932)
A Mixture of High-Test Sweet Cream and Extracted Honey
Author: P. H. TRACY.
5 - How to Make Creamery Butter on the Farm (1915)
Author: McLaughlin, William John; McLaughlin, Amanda Kuchenbecker.
6 - Butter-Making On The Farm (1920)
Author: Wiancko, Theodore Adolph Ferdinand.
7 - Principles and Practice of Butter-Making (1908)
The handling of milk and cream, and the manufacture of butter.
Author: G. L. McKAY; & C. LARSEN, M.S.A.
8 - Pasteurization as a factor in making butter from cream skimmed on the farm (1909)
Author: Lee, Carl E.
9 - Butter and cheese ([1920])
a description of the production of butter and cheese.
Author: Walker-Tisdale, Charles William.
10 - Cheese and cheese-making, butter and milk, with special reference to
continental fancy cheeses (1896)
Author: Long, James; Benson, John.
- eg: GORGONZOLA, BLUE, CHEDDAR AND STILTON
11 - Varieties of Cheese: Descriptions and analyses (1908)
Author: Doane, C. F. (Charles Francis); Lawson, H. W. (Huron Willis).
12 - The science and practice of cheese-making (1909)
Author: Van Slyke, Lucius Lincoln; Publow, Charles Albert.
a treatise on the manufacture of American Cheddar cheese and other varieties,
intended as a text-book for the use of dairy teachers and students in classroom and workroom
facts and principles underlying the methods
13 - Dairying exemplified, or The business of cheese-making. (1784)
Author: Josiah Twamley.
14 - Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage (1905)
Author: Decker, John Wright.
"This is primarily a text-book and not a reference volume. To make the latter out of it woul
d make it unwieldly for the former purpose. An analytical index, a complete table of con- tents, and references t
o original matter will, however, assist the busy man, student or instructor to look up references
quickly or to find original data."
15 - Fungi in cheese ripening : Camembert and Roquefort Cheese (1906)
Author: Thom, Charles.
16 - The Cold curing of cheese (1903)
Author: Babcock, S. M. (Stephen Moulton).
17 - Investigations in the manufacture and curing of cheese - Directions For Making Camembert cheese (1907)
Author: Issajeff, Theodore W. (Theodore Werner).
18 - The book of cheese (1918)
Author: Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner).
A guide in the interpretation of the processes of making and handling a series of important varieties of cheese.
The kinds here considered are those made commercially in America.
19 - The Complete Book of Cheese (1955)
Author: Brown, Robert Carlton.
20 - American dairying: a manual for butter and cheese makers (1878)
Author: Arnold, Lauren Briggs.
Learn a How to Make Cream, Butter, and a variety of Cheeses:
Ultimate Collection of Guides to various methods of Producing a Range of Dairy Products for Profit or for Pleasure!
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A handbook prepared for the use of dairy students, butter makers, cheese makers, producers of milk, operators in
condenseries, managers of milk-shipping stations, milk inspectors, physicians, etc.
A practical treatise on the examination 
