The science and practice of cheese-making : 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 ... . u CO u a:o <aa 03 Xo z < u The Science and Practice of Cheese-Making A Treatise on the Manufacture of Amerlean Cheddar Cheese and other varieties intended as a text-book for the use of dairy teachers and students in classroom and workroom ; prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations By Luci
The science and practice of cheese-making : 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 ... . u CO u a:o <aa 03 Xo z < u The Science and Practice of Cheese-Making A Treatise on the Manufacture of Amerlean Cheddar Cheese and other varieties intended as a text-book for the use of dairy teachers and students in classroom and workroom ; prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations By Lucius L. Van Slyke, Chemist of the New York AgriculturalExpeiiment Station and Charles A. Publow, , , CM, Associate Professor of Dairy Industry in the Neiu York StateCollege of Agriculture at Cornell University Illustrated New York Orange Judd Company 1921 LONDON KEGAN PAUL, TRENCH, TRUBNER & Co., Ltd. BROADWAY HOUSE, 68-74 CARTER LANE, V3 ^z . Copyright, 1909 Orange Judd Company New York / All Rights Reserved. ^Printed in U. S. PREFACE This book has been prepared to supply a needdefinitely expressed by dairy teachers, dairy stu-dents and cheese-makers. To meet the require-ments of to-daysciencepracticeo00vans
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
