This classic text offers a comprehensive guide to the science and art of butter-making. McKay and Larsen cover every aspect of the process, from the chemical properties of milk to the mechanical processes of churning and packaging. With detailed instructions and helpful illustrations, this book is an essential resource for anyone interested in the history and science of dairy farming.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
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