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English:

Title: Cheddar cheese making
Identifier: cheddarcheesema00deck (find matches)
Year: 1893 (1890s)
Authors: Decker, John Wright, d. 1907
Subjects:
Publisher: Madison, Wisconsin, The author
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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CHAPTER IV. THE MILK PRODUCER'S RESPONSIBILITY. Aeration of Milk. During the last five years, the subject of aeration of milk has received a good deal of attention. According to the old system of caring for milk, the patrons of a cheese factory were instructed to cool the milk as quickly as possible. Very often the milk was not properly cooled, and the milk would arrive at the factory sour. We now hear cheese makers in- structing their pat- rons to aerate their milk and not cool it, and many devices have been invented for this purpose. Different Styles of Aerators. By Howards aerator. aeration is meant, that the milk is thoroughly exposed to the air. This
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https://www.flickr.com/photos/internetarchivebookimages/20610474011/

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Flickr tags
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  • bookid:cheddarcheesema00deck
  • bookyear:1893
  • bookdecade:1890
  • bookcentury:1800
  • bookauthor:Decker_John_Wright_d_1907
  • bookpublisher:Madison_Wisconsin_The_author
  • bookcontributor:The_Library_of_Congress
  • booksponsor:The_Library_of_Congress
  • bookleafnumber:117
  • bookcollection:library_of_congress
  • bookcollection:biodiversity
  • bookcollection:fedlink
  • BHL Collection
  • BHL Consortium
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InfoField
15 August 2015


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