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Cheese and Butter
A Butter Fat and Dividend Calculator for Operators and Secretaries of Creameries and Cheese Factories 1895 | PDF 2 mb |
A Laboratory Handbook for the Analysis of Milk, Butter and Cheese 1905 | PDF 2 mb |
A Manual for Cheese Makers 1866 | PDF 1 mb |
A Study of Enzymes in Cheese 1901 | PDF 1 mb |
A Study of the Gases of Emmental Cheese 1912 | PDF 2 mb |
A Swiss Cheese Trouble Caused by a Gas-Forming Yeast 1905 | PDF 4 mb |
A Treatise on Commercial Starters in Butter and Cheese Making 1909 | PDF 1 mb |
A. B. C. in Cheese-Making - A Short Manual for Farm Cheese-Makers in Cheddar, Gouda, Danish Export skim cheese 1902 | PDF 3 mb |
A.B.C. in Butter Making - For Young Creamery Butter Makers, Creamery Managers and Private Dairymen 1910 | PDF 8 mb |
ABC Butter Making - A Hand-Book for the Beginner 1888 | PDF 2 mb |
American Cheese and Cheese-Making 1889 | PDF 205 kb |
American Dairying - A Manual for Butter and Cheese Makers 1878 | PDF 16 mb |
Butter and Butter Making With the Best Methods for Producing and Marketing It 1877 | PDF 3 mb |
Butter and Cheese 1920 | PDF 14 mb |
Butter Tests of Jerseys 1884 | PDF 8 mb |
Butter-Making on the Farm 1920 | PDF 2 mb |
Butter-Making on the Farm in Summer 1892 | PDF 1 mb |
Buttermilk Cheese and Cottage Cheese 1920 | PDF 2 mb |
Buttermilk Cheesemaking at the Creamery 1911 | PDF 1 mb |
Cheddar Cheese Making 1893 | PDF 10 mb |
Cheese Making - A Book for Practical Cheesemakers, Factory Patrons, Agricultural Colleges and Dairy Schools 1918 | PDF 10 mb |
Cheese Making - Cheddar, Swiss, Brick, Limburger, Edam, Cottage 1905 | PDF 9 mb |
Cheese Making 1897 | PDF 2 mb |
Cheese Manual 1889 | PDF 2 mb |
Conditions Affecting Weight Lost by Cheese in Curing 1901 | PDF 2 mb |
Control of Rusty Spot in Cheese Factories 1902 | PDF 2 mb |
Creameries and Cheese Factories 1904 | PDF 16 mb |
Cultural Studies of Species of Penicillium 1910 | PDF 7 mb |
Curing-Rooms in Cheese-Factories 1899 | PDF 3 mb |
Dairying Exemplified - The Business of Cheese-Making 1787 | PDF 6 mb |
Defects in American Cheddar Cheese 1908 | PDF 1 mb |
Experiments in Cheesemaking 1896 | PDF 2 mb |
Fancy Cheese in America, from the Milk of Cows, Sheep and Goats 1910 | PDF 4 mb |
Fancy Cheeses for the Farm and Factory 1909 | PDF 2 mb |
Fresh Eggs and Yellow Butter 1870 | PDF 11 mb |
Fungi in Cheese Ripening - Camembert and Roquefort 1906 | PDF 2 mb |
Half a Ton of Butter Per Cow Per Year 1910 | PDF 4 mb |
Hand-Book on Cheese Making 1889 | PDF 4 mb |
Hints on Cheese-Making, For the Dairyman, The Factoryman, and the Manufacturer 1870 | PDF 7 mb |
How Teachers may use Farmers" Bulletin 876 Making Butter on the Farm 1919 | PDF 1 mb |
How to Make Creamery Butter on the Farm 1915 | PDF 4 mb |
How To Make The Best Butter 1886 | PDF 1 mb |
Investigations in the Manufacture and Curing of Cheese 1907 | PDF 1 mb |
Making Whey Butter at Cheddar Cheese Factories 1915 | PDF 2 mb |
Milk, Cheese and Butter - A Practical Handbook on Their Properties and the Processes of Their Production 1894 | PDF 22 mb |
Milk-Fat and Cheese Yield 1896 | PDF 2 mb |
Modern Butter Making and Dairy Arithmetic 1910 | PDF 8 mb |
Neufchatel and Cream Cheese - Farm Manufacture and Use 1918 | PDF 3 mb |
Observations on Cheddar Cheese-Making 1892 | PDF 17 mb |
Plans of Building and Methods of Conducting Cheese Factories and Creameries 1897 | PDF 2 mb |
Practical Buttermaking - A Treatise for Buttermakers and Students 1919 | PDF 17 mb |
Practical Hints on Dairying 1871 | PDF 4 mb |
Principles and Practice of Butter-Making 1906 | PDF 12 mb |
Questions and Answers on Buttermaking 1909 | PDF 1 mb |
Rennet-Enzyme as a Factor in Cheese-Ripening 1903 | PDF 1 mb |
Shrinkage of Cold-Cured Cheese During Ripening 1903 | PDF 2 mb |
Studies Upon the Keeping Quality of butter and Canned Butter 1904 | PDF 2 mb |
The Babcock Method of Determining Fat in Milk and Cream for the Use of Creameries 1891 | PDF 1 mb |
The Book of Butter - A Text on the Nature, Manufacture and Marketing of the Product 1920 | PDF 9 mb |
The Book of Cheese 1918 | PDF 42 mb |
The Cold Curing of Cheese 1903 | PDF 6 mb |
The Influence of Acidity of Cream on the Flavor of Butter 1909 | PDF 1 mb |
The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type 1910 | PDF 1 mb |
The Making of Cheese 1893 | PDF 1 mb |
The Manufacture of Butter for Storage 1912 | PDF 1 mb |
The Manufacture of Cheddar Cheese from Pasteurized Milk 1912 | PDF 7 mb |
The Manufacture of Whey Butter at Swiss Cheese Factories 1905 | PDF 3 mb |
Three Creamery Methods for Making Buttermilk Cheese 1914 | PDF 2 mb |
Treatise on the New Process for Manufacturing Butter and Cheese - The Vacuum Process 1885 | PDF 1 mb |
Willard"s Practical Butter Book - A Complete Treatise of Butter Making at Factories and Farm Dairies 1875 | PDF 11 mb |
Woman"s Institute Library of Cookery - Milk, Butter and Cheese | PDF 4 mb |