508 lines
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508 lines
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Library-Cheese and Butter </h2>
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</div>
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<div itemprop="articleBody">
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<h1 style="text-align: center;"><a title="(Return to Main Library Index)" href="/index.php/library-download">(Return to Main Library Index)</a></h1>
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<p> </p>
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<h1 style="text-align: center;"><span style="text-decoration: underline;"><strong>Cheese and Butter</strong> </span></h1>
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<table style="margin-left: auto; margin-right: auto; height: 486px; width: 672px;" border="1">
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<tbody>
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<tr>
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<td style="width: 565px;">A Butter Fat and Dividend Calculator for Operators and Secretaries of Creameries and Cheese Factories 1895</td>
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<td style="width: 91px;"><a href="/library/a_butter_fat_and_dividend_calculator_for_operators_and_secretaries_of_creameries_and_cheese_factories_1895.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Laboratory Handbook for the Analysis of Milk, Butter and Cheese 1905</td>
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<td style="width: 91px;"><a href="/library/a_laboratory_handbook_for_the_analysis_of_milk_butter_and_cheese_1905.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Manual for Cheese Makers 1866</td>
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<td style="width: 91px;"><a href="/library/a_manual_for_cheese_makers_1866.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Study of Enzymes in Cheese 1901</td>
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<td style="width: 91px;"><a href="/library/a_study_of_enzymes_in_cheese_1901.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Study of the Gases of Emmental Cheese 1912</td>
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<td style="width: 91px;"><a href="/library/a_study_of_the_gases_of_emmental_cheese_1912.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Swiss Cheese Trouble Caused by a Gas-Forming Yeast 1905</td>
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<td style="width: 91px;"><a href="/library/a_swiss_cheese_trouble_caused_by_a_gas-forming_yeast_1905.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A Treatise on Commercial Starters in Butter and Cheese Making 1909</td>
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<td style="width: 91px;"><a href="/library/a_treatise_on_commercial_starters_in_butter_and_cheese_making_1909.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A. B. C. in Cheese-Making - A Short Manual for Farm Cheese-Makers in Cheddar, Gouda, Danish Export skim cheese 1902</td>
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<td style="width: 91px;"><a href="/library/a_b_c_in_cheese-making-a_short_manual_for_farm_cheese-makers_in_cheddar_gouda_danish_export_skim_cheese_1902.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">A.B.C. in Butter Making - For Young Creamery Butter Makers, Creamery Managers and Private Dairymen 1910</td>
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<td style="width: 91px;"><a href="/library/abc_in_butter_making-for_young_creamery_butter_makers_creamery_managers_and_private_dairymen_1910.pdf">PDF</a> 8 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">ABC Butter Making - A Hand-Book for the Beginner 1888</td>
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<td style="width: 91px;"><a href="/library/abc_butter_making-a_hand-book_for_the_beginner_1888.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">American Cheese and Cheese-Making 1889</td>
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<td style="width: 91px;"><a href="/library/american_cheese_and_cheese-making_1889.pdf">PDF</a> 205 kb</td>
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</tr>
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<tr>
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<td style="width: 565px;">American Dairying - A Manual for Butter and Cheese Makers 1878</td>
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<td style="width: 91px;"><a href="/library/american_dairying-a_manual_for_butter_and_cheese_makers_1878.pdf">PDF</a> 16 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Butter and Butter Making With the Best Methods for Producing and Marketing It 1877</td>
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<td style="width: 91px;"><a href="/library/butter_and_butter_making_with_the_best_methods_for_producing_and_marketing_it_1877.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Butter and Cheese 1920</td>
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<td style="width: 91px;"><a href="/library/butter_and_cheese_1920.pdf">PDF</a> 14 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Butter Tests of Jerseys 1884</td>
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<td style="width: 91px;"><a href="/library/butter_tests_of_jerseys_1884.pdf">PDF</a> 8 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Butter-Making on the Farm 1920</td>
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<td style="width: 91px;"><a href="/library/butter-making_on_the_farm_1920.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Butter-Making on the Farm in Summer 1892</td>
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<td style="width: 91px;"><a href="/library/butter-making_on_the_farm_in_summer_1892.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Buttermilk Cheese and Cottage Cheese 1920</td>
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<td style="width: 91px;"><a href="/library/buttermilk_cheese_and_cottage_cheese_1920.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Buttermilk Cheesemaking at the Creamery 1911</td>
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<td style="width: 91px;"><a href="/library/buttermilk_cheesemaking_at_the_creamery_1911.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cheddar Cheese Making 1893</td>
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<td style="width: 91px;"><a href="/library/cheddar_cheese_making_1893.pdf">PDF</a> 10 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cheese Making - A Book for Practical Cheesemakers, Factory Patrons, Agricultural Colleges and Dairy Schools 1918</td>
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<td style="width: 91px;"><a href="/library/cheese_making-a_book_for_practical_cheesemakers_factory_patrons_agricultural_colleges_and_dairy_schools_1918.pdf">PDF</a> 10 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cheese Making - Cheddar, Swiss, Brick, Limburger, Edam, Cottage 1905</td>
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<td style="width: 91px;"><a href="/library/cheese_making-cheddar_swiss_brick_limburger_edam_cottage_1905.pdf">PDF</a> 9 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cheese Making 1897</td>
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<td style="width: 91px;"><a href="/library/cheese_making_1897.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cheese Manual 1889</td>
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<td style="width: 91px;"><a href="/library/cheese_manual_1889.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Conditions Affecting Weight Lost by Cheese in Curing 1901</td>
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<td style="width: 91px;"><a href="/library/conditions_affecting_weight_lost_by_cheese_in_curing_1901.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Control of Rusty Spot in Cheese Factories 1902</td>
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<td style="width: 91px;"><a href="/library/control_of_rusty_spot_in_cheese_factories_1902.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Creameries and Cheese Factories 1904</td>
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<td style="width: 91px;"><a href="/library/creameries_and_cheese_factories_1904.pdf">PDF</a> 16 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Cultural Studies of Species of Penicillium 1910</td>
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<td style="width: 91px;"><a href="/library/cultural_studies_of_species_of_penicillium_1910.pdf">PDF</a> 7 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Curing-Rooms in Cheese-Factories 1899</td>
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<td style="width: 91px;"><a href="/library/curing-rooms_in_cheese-factories_1899.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Dairying Exemplified - The Business of Cheese-Making 1787</td>
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<td style="width: 91px;"><a href="/library/dairying_exemplified-the_business_of_cheese-making_1787.pdf">PDF</a> 6 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Defects in American Cheddar Cheese 1908</td>
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<td style="width: 91px;"><a href="/library/defects_in_american_cheddar_cheese_1908.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Experiments in Cheesemaking 1896</td>
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<td style="width: 91px;"><a href="/library/experiments_in_cheesemaking_1896.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Fancy Cheese in America, from the Milk of Cows, Sheep and Goats 1910</td>
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<td style="width: 91px;"><a href="/library/fancy_cheese_in_america_from_the_milk_of_cows_sheep_and_goats_1910.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Fancy Cheeses for the Farm and Factory 1909</td>
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<td style="width: 91px;"><a href="/library/fancy_cheeses_for_the_farm_and_factory_1909.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Fresh Eggs and Yellow Butter 1870</td>
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<td style="width: 91px;"><a href="/library/fresh_eggs_and_yellow_butter_1870.pdf">PDF</a> 11 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Fungi in Cheese Ripening - Camembert and Roquefort 1906</td>
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<td style="width: 91px;"><a href="/library/fungi_in_cheese_ripening-camembert_and_roquefort_1906.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Half a Ton of Butter Per Cow Per Year 1910</td>
|
||
<td style="width: 91px;"><a href="/library/half_a_ton_of_butter_per_cow_per_year_1910.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Hand-Book on Cheese Making 1889</td>
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||
<td style="width: 91px;"><a href="/library/hand-book_on_cheese_making_1889.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Hints on Cheese-Making, For the Dairyman, The Factoryman, and the Manufacturer 1870</td>
|
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<td style="width: 91px;"><a href="/library/hints_on_cheese-making_for_the_dairyman_the_factoryman_and_the_manufacturer_1870.pdf">PDF</a> 7 mb</td>
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||
</tr>
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<tr>
|
||
<td style="width: 565px;">How Teachers may use Farmers" Bulletin 876 Making Butter on the Farm 1919</td>
|
||
<td style="width: 91px;"><a href="/library/how_teachers_may_use_farmers_bulletin_876_making_butter_on_the_farm_1919.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">How to Make Creamery Butter on the Farm 1915</td>
|
||
<td style="width: 91px;"><a href="/library/how_to_make_creamery_butter_on_the_farm_1915.pdf">PDF</a> 4 mb</td>
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</tr>
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<tr>
|
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<td style="width: 565px;">How To Make The Best Butter 1886</td>
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||
<td style="width: 91px;"><a href="/library/how_to_make_the_best_butter_1886.pdf">PDF</a> 1 mb</td>
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</tr>
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<tr>
|
||
<td style="width: 565px;">Investigations in the Manufacture and Curing of Cheese 1907</td>
|
||
<td style="width: 91px;"><a href="/library/investigations_in_the_manufacture_and_curing_of_cheese_1907.pdf">PDF</a> 1 mb</td>
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||
</tr>
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<tr>
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<td style="width: 565px;">Making Whey Butter at Cheddar Cheese Factories 1915</td>
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||
<td style="width: 91px;"><a href="/library/making_whey_butter_at_cheddar_cheese_factories_1915.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Milk, Cheese and Butter - A Practical Handbook on Their Properties and the Processes of Their Production 1894</td>
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<td style="width: 91px;"><a href="/library/milk_cheese_and_butter-a_practical_handbook_on_their_properties_and_the_processes_of_their_production_1894.pdf">PDF</a> 22 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Milk-Fat and Cheese Yield 1896</td>
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||
<td style="width: 91px;"><a href="/library/milk-fat_and_cheese_yield_1896.pdf">PDF</a> 2 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Modern Butter Making and Dairy Arithmetic 1910</td>
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<td style="width: 91px;"><a href="/library/modern_butter_making_and_dairy_arithmetic_1910.pdf">PDF</a> 8 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Neufchatel and Cream Cheese - Farm Manufacture and Use 1918</td>
|
||
<td style="width: 91px;"><a href="/library/neufchatel_and_cream_cheese-farm_manufacture_and_use_1918.pdf">PDF</a> 3 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Observations on Cheddar Cheese-Making 1892</td>
|
||
<td style="width: 91px;"><a href="/library/observations_on_cheddar_cheese-making_1892.pdf">PDF</a> 17 mb</td>
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</tr>
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<tr>
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<td style="width: 565px;">Plans of Building and Methods of Conducting Cheese Factories and Creameries 1897</td>
|
||
<td style="width: 91px;"><a href="/library/plans_of_building_and_methods_of_conducting_cheese_factories_and_creameries_1897.pdf">PDF</a> 2 mb</td>
|
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</tr>
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<tr>
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<td style="width: 565px;">Practical Buttermaking - A Treatise for Buttermakers and Students 1919</td>
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<td style="width: 91px;"><a href="/library/practical_buttermaking-a_treatise_for_buttermakers_and_students_1919.pdf">PDF</a> 17 mb</td>
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</tr>
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||
<tr>
|
||
<td style="width: 565px;">Practical Hints on Dairying 1871</td>
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<td style="width: 91px;"><a href="/library/practical_hints_on_dairying_1871.pdf">PDF</a> 4 mb</td>
|
||
</tr>
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||
<tr>
|
||
<td style="width: 565px;">Principles and Practice of Butter-Making 1906</td>
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||
<td style="width: 91px;"><a href="/library/principles_and_practice_of_butter-making_1906.pdf">PDF</a> 12 mb</td>
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</tr>
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||
<tr>
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<td style="width: 565px;">Questions and Answers on Buttermaking 1909</td>
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<td style="width: 91px;"><a href="/library/questions_and_answers_on_buttermaking_1909.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">Rennet-Enzyme as a Factor in Cheese-Ripening 1903</td>
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||
<td style="width: 91px;"><a href="/library/rennet-enzyme_as_a_factor_in_cheese-ripening_1903.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">Shrinkage of Cold-Cured Cheese During Ripening 1903</td>
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||
<td style="width: 91px;"><a href="/library/shrinkage_of_cold-cured_cheese_during_ripening_1903.pdf">PDF</a> 2 mb</td>
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||
</tr>
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||
<tr>
|
||
<td style="width: 565px;">Studies Upon the Keeping Quality of butter and Canned Butter 1904</td>
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<td style="width: 91px;"><a href="/library/studies_upon_the_keeping_quality_of_butter_and_canned_butter_1904.pdf">PDF</a> 2 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Babcock Method of Determining Fat in Milk and Cream for the Use of Creameries 1891</td>
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<td style="width: 91px;"><a href="/library/the_babcock_method_of_determining_fat_in_milk_and_cream_for_the_use_of_creameries_1891.pdf">PDF</a> 1 mb</td>
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||
</tr>
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||
<tr>
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||
<td style="width: 565px;">The Book of Butter - A Text on the Nature, Manufacture and Marketing of the Product 1920</td>
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||
<td style="width: 91px;"><a href="/library/the_book_of_butter-a_text_on_the_nature_manufacture_and_marketing_of_the_product_1920.pdf">PDF</a> 9 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Book of Cheese 1918</td>
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||
<td style="width: 91px;"><a href="/library/the_book_of_cheese_1918.pdf">PDF</a> 42 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Cold Curing of Cheese 1903</td>
|
||
<td style="width: 91px;"><a href="/library/the_cold_curing_of_cheese_1903.pdf">PDF</a> 6 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Influence of Acidity of Cream on the Flavor of Butter 1909</td>
|
||
<td style="width: 91px;"><a href="/library/the_influence_of_acidity_of_cream_on_the_flavor_of_butter_1909.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type 1910</td>
|
||
<td style="width: 91px;"><a href="/library/the_influence_of_lactic_acid_on_the_quality_of_cheese_of_the_cheddar_type_1910.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Making of Cheese 1893</td>
|
||
<td style="width: 91px;"><a href="/library/the_making_of_cheese_1893.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Manufacture of Butter for Storage 1912</td>
|
||
<td style="width: 91px;"><a href="/library/the_manufacture_of_butter_for_storage_1912.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Manufacture of Cheddar Cheese from Pasteurized Milk 1912</td>
|
||
<td style="width: 91px;"><a href="/library/the_manufacture_of_cheddar_cheese_from_pasteurized_milk_1912.pdf">PDF</a> 7 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">The Manufacture of Whey Butter at Swiss Cheese Factories 1905</td>
|
||
<td style="width: 91px;"><a href="/library/the_manufacture_of_whey_butter_at_swiss_cheese_factories_1905.pdf">PDF</a> 3 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">Three Creamery Methods for Making Buttermilk Cheese 1914</td>
|
||
<td style="width: 91px;"><a href="/library/three_creamery_methods_for_making_buttermilk_cheese_1914.pdf">PDF</a> 2 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">Treatise on the New Process for Manufacturing Butter and Cheese - The Vacuum Process 1885</td>
|
||
<td style="width: 91px;"><a href="/library/treatise_on_the_new_process_for_manufacturing_butter_and_cheese-the_vacuum_process_1885.pdf">PDF</a> 1 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">Willard"s Practical Butter Book - A Complete Treatise of Butter Making at Factories and Farm Dairies 1875</td>
|
||
<td style="width: 91px;"><a href="/library/willards_practical_butter_book-a_complete_treatise_of_butter_making_at_factories_and_farm_dairies_1875.pdf">PDF</a> 11 mb</td>
|
||
</tr>
|
||
<tr>
|
||
<td style="width: 565px;">Woman"s Institute Library of Cookery - Milk, Butter and Cheese</td>
|
||
<td style="width: 91px;"><a href="/library/womans_institute_library_of_cookery-milk_butter_and_cheese.pdf">PDF</a> 4 mb</td>
|
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</tr>
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