Practical butter and cheese making / by Leonard J. Lord, Diploma: South Eastern Agricultural College, Wye ; with a forward by Ernest Mathews, C.V.O., M.A. (Oxon), Hon. LL.D. Cantab..

Format:

Book

Author/Creator:

Lord, Leonard J.

Contributor:

Mathews, Ernest, writer of foreword.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Practical farming series ; v. 3.

Practical farming series ; v. 3

Language:

English

Subjects (All):

Butter.

Cheesemaking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

200, [4] pages, [9] leaves of plates : illustrations ; 21 cm

8vo.

Place of Publication:

London : Ernest Benn, Limited, 1925.

Contents:

Part I. Introductory

Part II. Butter and Buttermaking

Part III. Testing of Milk and Milk Products for Quality and Condition

Part IV. Description of Cheese Making Appliances and Materials

Part V. The Principles and Practice of Cheese Making

Part VI. The Manufacture of Cheese

Part VII. Modifications in Practice of Cheese Making According to Requirements, Etc.

Part VIII. Dairy Buildings

Part IX. Cream Selling and the Making of Cream Cheese.

Notes:

Includes index.

Advertisements: [4] pages at end.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Lord, Leonard J. Practical butter and cheese making.

OCLC:

27296535