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The Story of Milk

Chapter 1: THE STORY OF MILK
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About This Book

This concise handbook traces milk from production to consumption, combining practical guidance on dairy farming and milking with technical explanation of composition, testing, and microbial control, including pasteurization and starter cultures. It surveys milk processing and creamery operations, covering cream separation, butter and cheese-making methods, ice cream, condensed and powdered milks, and fermented dairy products. Chapters address sanitary standards, milk supply logistics, equipment, and quality assays, and conclude with nutritional analysis and recipes for home use. The tone balances historical background, scientific principles, and step-by-step procedures for both farm and factory contexts.

The Project Gutenberg eBook of The Story of Milk

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Title: The Story of Milk

Author: Johan Ditlev Frederiksen

Release date: August 14, 2021 [eBook #66061]
Most recently updated: October 18, 2024

Language: English

Credits: Charlene Taylor, Barry Abrahamsen, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

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The cover image was created by the transcriber and is placed in the public domain.


THE STORY OF MILK


Well kept creamery with attractive surroundings


THE STORY OF MILK
BY
JOHAN D. FREDERIKSEN
GRADUATE OF THE ROYAL DANISH AGRICULTURAL COLLEGE, AUTHOR
OF “CHEESE MAKING IN AMERICA” (IN DANISH), “CREAMING
MILK BY CENTRIFUGAL FORCE,” ETC., GENERAL MANAGER
OF CHR. HANSEN’S LABORATORY, MANUFACTURERS
OF DAIRY AND MILK-FOOD PREPARATIONS,
LITTLE FALLS, N.Y.
New York
THE MACMILLAN COMPANY
1919
All rights reserved

Copyright, 1919
By THE MACMILLAN COMPANY
Set up and electrotyped. Published September, 1919