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how teachers may use farmers bulletin 876 making butter on the farm 1919
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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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investigations in the manufacture and curing of cheese 1907
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making whey butter at cheddar cheese factories 1915
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milk-fat and cheese yield 1896
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milk cheese and butter-a practical handbook on their properties and the processes of their production 1894
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modern butter making and dairy arithmetic 1910
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neufchatel and cream cheese-farm manufacture and use 1918
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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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practical buttermaking-a treatise for buttermakers and students 1919
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practical hints on dairying 1871
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principles and practice of butter-making 1906
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questions and answers on buttermaking 1909
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rennet-enzyme as a factor in cheese-ripening 1903
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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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the babcock method of determining fat in milk and cream for the use of creameries 1891
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the book of butter-a text on the nature manufacture and marketing of the product 1920
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the book of cheese 1918
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the cold curing of cheese 1903
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the influence of acidity of cream on the flavor of butter 1909
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the influence of lactic acid on the quality of cheese of the cheddar type 1910
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the making of cheese 1893
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the manufacture of butter for storage 1912
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the manufacture of cheddar cheese from pasteurized milk 1912
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the manufacture of whey butter at swiss cheese factories 1905
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three creamery methods for making buttermilk cheese 1914
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treatise on the new process for manufacturing butter and cheese-the vacuum process 1885
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