Author: Milk Industry Foundation (U.S.)Publisher:
ISBN:
Category : Milk trade
Languages : en
Pages : 31
Book Description
Milk Facts
Author: Milk Industry Foundation (U.S.)Publisher:
ISBN:
Category : Milk trade
Languages : en
Pages : 31
Book Description
The Facts about Milk
Author: Dairy Council (Great Britain)Publisher:
ISBN:
Category : Milk as food
Languages : en
Pages : 17
Book Description
Milk Facts
Author: Facts about Milk
Author: Raymond Allen PearsonPublisher:
ISBN:
Category : Milk
Languages : en
Pages : 38
Book Description
Facts about Milk Production
Author: Michigan Milk Producers AssociationPublisher:
ISBN:
Category :
Languages : en
Pages : 18
Book Description
Facts about Milk
Author: Pennsylvania State UniversityPublisher:
ISBN:
Category : Animal agriculture
Languages : en
Pages : 46
Book Description
Milk - Facts and Fallacies
Author: National Dairy Council (Great Britain)Publisher:
ISBN:
Category : Milk as food
Languages : en
Pages : 23
Book Description
From Milk to Cheese
Author: Roberta BaselPublisher: Capstone
ISBN: 9780736842853
Category : Juvenile Nonfiction
Languages : en
Pages : 28
Book Description
Provides an introduction to the basic concept of food production, distribution, and consumption by tracing the production of cheese from milk to the finished product.
Facts about Milk (Revised) (Classic Reprint)
Author: Raymond Allen PearsonPublisher: Forgotten Books
ISBN: 9780259862680
Category : Business & Economics
Languages : en
Pages : 40
Book Description
Excerpt from Facts About Milk (Revised) It'would be impossible to closely estimate the value of all property devoted to dairying, but it can be safely said that in gross investment it is exceeded by few other branches of industry. There are about cows in this country, or about one to every four inhabitants; one cow, however, furnishes the milk, butter, and cheese for more than four persons, as some dairy products are exported. Although this is the greatest dairy country in the world, it does not lead in the per capita consumption of dairy products; one of the principal reasons for this is the failure of Americans to appreciate the food value of milk and its products. In some. Of the older European countries two or three times as much milk and cheese is consumed per capita as in the United States. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Milk
Author: Stuart PattonPublisher: Transaction Publishers
ISBN: 9781412828765
Category : Health & Fitness
Languages : en
Pages : 282
Book Description
Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses. Stuart Patton is professor emeritus of food science at Pennsylvania State University.