book
fresh eggs and yellow butter 1870
Other
book
fungi in cheese ripening-camembert and roquefort 1906
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book
half a ton of butter per cow per year 1910
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book
hand-book on cheese making 1889
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book
hints on cheese-making for the dairyman the factoryman and the manufacturer 1870
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book
how teachers may use farmers bulletin 876 making butter on the farm 1919
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book
how to make creamery butter on the farm 1915
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book
how to make the best butter 1886
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book
investigations in the manufacture and curing of cheese 1907
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book
making whey butter at cheddar cheese factories 1915
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book
milk-fat and cheese yield 1896
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book
milk cheese and butter-a practical handbook on their properties and the processes of their production 1894
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book
modern butter making and dairy arithmetic 1910
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book
neufchatel and cream cheese-farm manufacture and use 1918
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book
observations on cheddar cheese-making 1892
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book
plans of building and methods of conducting cheese factories and creameries 1897
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book
practical buttermaking-a treatise for buttermakers and students 1919
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book
practical hints on dairying 1871
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book
principles and practice of butter-making 1906
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book
questions and answers on buttermaking 1909
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book
rennet-enzyme as a factor in cheese-ripening 1903
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book
shrinkage of cold-cured cheese during ripening 1903
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book
studies upon the keeping quality of butter and canned butter 1904
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book
the babcock method of determining fat in milk and cream for the use of creameries 1891
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book
the book of butter-a text on the nature manufacture and marketing of the product 1920
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book
the book of cheese 1918
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book
the cold curing of cheese 1903
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book
the influence of acidity of cream on the flavor of butter 1909
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book
the influence of lactic acid on the quality of cheese of the cheddar type 1910
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book
the making of cheese 1893
Other