The Story of MilkEND NOTESReading editionChapter navigation10 reading sectionsGo to chapterChoose a chapter…Front matterINTRODUCTIONHISTORICALChapter I · Production, Composition and Characteristics of Milk, Milk Ferments, PasteurizationChapter II · Milk Supply and Creamery ProductsChapter III · CHEESEChapter IV · Milk as a FoodChapter V · Milk CookeryEND NOTESBIBLIOGRAPHYPrevious chapter ←Chapter V · Milk CookeryNext chapter →BIBLIOGRAPHYAll chapters and sections (10)Opening pagesFront matterOther sectionsINTRODUCTIONHISTORICALChapters12345Other sectionsEND NOTESBIBLIOGRAPHY188◇← CHAPTER V Milk CookeryBIBLIOGRAPHY →