Name: Principles and Practice of Butter-Making: A Treatise on the Chemical and Physical Properties of Milk and its Components, the Handling of Milk and Cream, and the Manufacture of Butter There-From (en Inglés)
SKU: 63753133
Price: 142187.00 COP
Availability: InStock
Author: Christian Larsen
ISBN: 9781019453391

portada Principles and Practice of Butter-Making: A Treatise on the Chemical and Physical Properties of Milk and its Components, the Handling of Milk and Cream, and the Manufacture of Butter There-From (en Inglés)

Principles and Practice of Butter-Making: A Treatise on the Chemical and Physical Properties of Milk and its Components, the Handling of Milk and Cream, and the Manufacture of Butter There-From (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

Christian Larsen

Idioma

Inglés

N° páginas

394

Encuadernación

Tapa Dura

ISBN13

9781019453391

Principles and Practice of Butter-Making: A Treatise on the Chemical and Physical Properties of Milk and its Components, the Handling of Milk and Cream, and the Manufacture of Butter There-From (en Inglés)

Christian Larsen (Autor) · Legare Street Press · Tapa Dura

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Reseña del libro "Principles and Practice of Butter-Making: A Treatise on the Chemical and Physical Properties of Milk and its Components, the Handling of Milk and Cream, and the Manufacture of Butter There-From (en Inglés)"

This classic text offers a comprehensive guide to the science and art of butter-making. McKay and Larsen cover every aspect of the process, from the chemical properties of milk to the mechanical processes of churning and packaging. With detailed instructions and helpful illustrations, this book is an essential resource for anyone interested in the history and science of dairy farming.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.