Milk fermentations and their relations to dairying.

Description:

Describes various processes by which milk is fermented. Includes discussions of butter-making and cheesemaking.

Creator(s):
Creation Date: 1892  
Partner(s):
UNT Libraries Government Documents Department
Collection(s):
Government Documents A to Z Digitization Project
USDA Farmers' Bulletins
Usage:
Total Uses: 56
Past 30 days: 8
Yesterday: 1
Creator (Author):
Creator (Author):
Publisher Info:
Place of Publication: Washington, D.C.
Date(s):
  • Creation: 1892
  • Digitized: December 15, 2008
Description:

Describes various processes by which milk is fermented. Includes discussions of butter-making and cheesemaking.

Note:

"Prepared ... from Experiment station bulletin no. 9."

"77."

Reprint of first edition (also printed in 1892). Publications list on page 24 differs slightly from the original printing. Printer's mark on page 17 also differs slightly.

Physical Description:

24 p. ; 23 cm.

Language(s):
Subject(s):
Keyword(s): rennet | milk fermentation | souring of milk | milk curdling | dairy farming | alkaline fermentation | blue milk | butyric acid | alcoholic fermentation
Series Title: Farmers' bulletin (United States. Dept. of Agriculture) ; no. 9.
Partner:
UNT Libraries Government Documents Department
Collection:
Government Documents A to Z Digitization Project
Collection:
USDA Farmers' Bulletins
Identifier:
  • OCLC: 15033382 |
  • GOVNO: A 1.9:9
  • UNTCAT: b3278713 |
  • ARK: ark:/67531/metadc6311
Resource Type: Book
Format: Text
Rights:
Access: Public