Literature

The Story of Milk

Johan Ditlev Frederiksen

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Literature Science - Biology Science - Earth/Agricultural/Farming Nutrition

Editions

Reading edition en

Reading edition

Table of contents

1. Front matter 2. INTRODUCTION 3. HISTORICAL 4. CHAPTER I Production, Composition and Characteristics of Milk, Milk Ferments, Pasteurization 5. CHAPTER II Milk Supply and Creamery Products 6. CHAPTER III CHEESE 7. CHAPTER IV Milk as a Food 8. CHAPTER V Milk Cookery 9. END NOTES 10. BIBLIOGRAPHY

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