The cover image was created by the transcriber and is placed in the public domain.
I
THE STORY OF MILK
II
Well kept creamery with attractive surroundings
IIITHE 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
IVCopyright, 1919
By THE MACMILLAN COMPANY
Set up and electrotyped. Published September, 1919
V
TABLE OF CONTENTS
HISTORICAL
Chapter I
| PAGE | |
| Production, Composition and Characteristics of Milk | 1 |
| Milk Ferments | 1 |
| —Pasteurization | 1 |
| Dairy Cattle | 1 |
| —Milk-Breeds | 1 |
| —Beef-Cattle | 4 |
| —Food and Water | 5 |
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