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File: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 (14594736630).jpg

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Identifier: sciencepracticeo00vans (find matches)
Title: 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 ...
Year: 1921 (1920s)
Authors: Van Slyke, Lucius L. (Lucius Lincoln), 1859-1931 Publow, Charles Albert, b. 1882
Subjects: Cheese Cheese factories
Publisher: New York : O. Judd Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Internet Archive

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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, Ph.D. Chemist of the New York AgriculturalExpeiiment Station and Charles A. Publow, A.B., M.D., 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, E.G. . V3 ^z . Copyright, 1909 Orange Judd Company New York / All Rights Reserved. ^Printed in U. S. A.J 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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30 July 2014


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current22:03, 8 February 2016Thumbnail for version as of 22:03, 8 February 20162,240 × 1,614 (745 KB)SteinsplitterBot (talk | contribs)Bot: Image rotated by 90°
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