THE CHEESE & BUTTER-MAKING COLLECTION ~~~~~~~~ A truly unique and wonderful
collection of 120 rare, out-of-print books compiled together for the first time
on DVD DATA DISC covering all aspects of CHEESE & BUTTER-MAKING. Discover the history and
processes involved in making all types of cheese – from fancy continental
cheeses to old favorites, both from goat’s milk and cow’s milk. Learn the
age-old art of creating tasty cheese and butter in the comfort of your own home,
from selecting the right milk to best methods for curing and storing the
finished product. Packed full of recipes, tips, techniques and advice, this
huge collection is essential for anyone with an interest in making their own
dairy produce. Some of the books contained
within this collection are extremely hard-to-find and will provide a valuable
library of reference material. Overall, an absolute must for anyone with an
interest in the history of cheese making and producing their own homemade
cheese and butter. The full list of titles included speaks for itself…. This superb compilation of 120
vintage books on DVD data disc provides literally 1,000’s of pages of great
content and fabulous photos / illustrations for the reader. All of the books
have been scanned in high quality and preserved forever in pdf format - easy to
read on your laptop or computer, or transfer to tablet, smartphone, kindle or
e-reader. You can also print entire books or select pages. This is without doubt the
most extensive collection of its kind - compiled over time by
rare-book-collections, and only available here!
The Full List of Titles
Included is as Follows:
A.
B. C. in cheese-making; a short manual for farm
cheese-makers in cheddar, gouda,
Danish export (skim cheese) - J. H. Monrad (1902) A.B.C. in
butter making - for young creamery butter makers, creamery managers and private
dairymen - J. H. Monrad (1910) A comparison
of the acid test and the rennet test for determining the condition of milk for
the cheddar type of cheese - E. G. Hastings
(1913) A laboratory
handbook for the analysis of milk, butter and cheese - J. R. Evans (1905) A simplified
short-time method for making cheddar cheese from pasteurized milk - H. E.
Walter (1956) A study of
factors influencing the composition of butter - C. E. Lee (1909) A study of
the gases of emmental cheese - W. M. Clark (1912) A Study of
the Manufacture of Dairy Butter; Methods of Making Farm Butter - E. L. Anthony
(1915) A treatise on
American butter factories and butter manufacture - X. A. Willard (1871) A treatise on
commercial starters in butter and cheese making - M. H. Meyer (1909) A treatise on
dairy management, with rules for ascertaining the value and produce of new
milk to which are added directions for
preparing butter - J. Williams (1845) ABC butter
making; a hand-book for the beginner - F. S. Burch (1888) American
cheese and cheese-making - H. Stewart (1889) American
dairying, a manual for butter and cheese makers - L. B. Arnold (1878) Bacteriology
of cheddar cheese - E. G. Hastings
(1912) Butter &
butter-making - A. Voelcker (1889) Butter and
butter making, with the best methods for producing and marketing it - W. P.
Hazard (1877) Butter and
cheese - C. W. Walker-Tisdale (1920) Butter tests
of Jerseys - C. Brown (1884) Butter, its
analysis and adulterations - O. Hehner (1877) Buttermakers
short course - W. J. McLaughlin (1917) Butter-making
- C. R. Valentine (1889) Butter-making
on the farm - T. Wiancko (1920) Camembert
cheese problems in the United
States - C. Thom (1909) Cheddar
cheese making - J. W. Decker (1895) Cheese and
cheese-making, butter and milk, with special reference to continental fancy
cheeses - J. Long Cheese and
its economical uses in the diet - C. F. Langworthy (1917) Cheese
makers' manual - D. M. Macpherson (1886) Cheese making
on the farm - H. E. Alvord (1903) Cheese
making; a book for practical cheesemakers, factory patrons, agricultural
colleges and dairy schools - J. L. Sammis (1918) Cheese
making; Cheddar, Swiss, brick, Limburger, Edam,
cottage - J. W. Decker (1905) Cheese manual
- H. W. Richardson (1889) Cheese pests
and their control - E. R. De Ong (1922) Cheese; a
short treatise on the manufacture of various kinds of domestic and foreign
cheese - J. D. Frederiksen (1918) Cheese-colouring
- G. Whitley (1841) Composition
of market butter - C. E. Lee (1909) Course in
cheese making for movable schools of agriculture - L. L. Van Slyke (1906) Creamery
butter-making - J. Michels (1909) Cultural
studies of species of Penicillium - C. Thom (1910) Dairying
exemplified, or, The business of cheese-making - J. Twamley (1787) Della
fabbricazione dei formaggi - G. Gorini (1873) Essais pour
le lait, la crème, le beurre, le fromage, la crème glacée et les sous-produits
du lait (1952) Essay on Mr.
W. H. Lynch's pamphlet entitled Scientific butter making - S. M. Barre (1884) Factors
influencing the change in flavor in storage butter - L. A. Rogers (1913) Fancy cheese
in America,
from the milk of cows, sheep and goats - C. A. Publow (1910) Fungi in
cheese ripening - Camembert and Roquefort - C. Thom (1906) Goat's-milk
cheese - C. A. Phillips (1944) Hand-book on
cheese making - G. E. Newell (1889) Hints on
butter-making - H. M. Jenkins (1879) Hints on
cheese-making, for the dairyman, the factoryman, and the manufacturer - T. D.
Curtis (1870) How to make
creamery butter on the farm - W. Mclaughlin (1914) How to make
the best butter - T. D. Curtis (1886) How to select
good cheese - H. E. Alvord (1896) Investigations
in the manufacture and curing of cheese - T. W. Issajeff (1907) Investigations
in the manufacture and storage of butter - C. E. Gray (1906) Investigations
in the manufacture and storage of butter - H. G. Van Pelt (1910) Investigations
in the manufacture and storage of butter - L. A. Rogers (1906) Making
American Cheddar cheese of uniformly good quality from pasteurized milk - H. R.
Lochry (1951) Making
American cheese on the farm - C. M. Gere (1921) Making
American cheese on the farm for home consumption - H. L. Wilson (1934) Making and
using cottage cheese in the home - K. J. Matheson (1925) Making cheddar
and process cheese - United
States. Department of Agriculture (1959) Manufacture
of cows'-milk Roquefort cheese - K. J. Matheson (1921) Manufacture
of Roquefort type cheese from goat's milk - S. A. Hall (1925) Marketing
creamery butter - R. C. Potts (1917) Methods and
results of paraffining cheese - C. F. Doane (1911) Methods of
Making Some of the Soft Cheeses - W. W. Fisk (1915) Methods used
in the examination of milk and dairy products - C. Barthel (1910) Milk and
butter tests - G. E. Morrow (1890) Milk and its
products, a treatise upon the nature and qualities of dairy milk and the
manufacture of butter and cheese - H. H. Wing (1919) Milk-analysis,
A practical treatise on the examination of milk and its derivatives, cream,
butter, and cheese - J. A. Wanklyn (1874) Modern butter
making and dairy arithmetic - M. H. Meyer (1910) Neufchâtel
and cream cheese, farm manufacture and use - K. J. Matheson (1918) Official
history of the Cornwall
Cheese and Butter Board - H. M. Stiles (1919) On the
composition of Dutch butter - J. Ryn (1902) Pasteurization
as a factor in making butter from cream skimmed on the farm - C. E. Lee (1909) Phosphorus in
butter - J. T. Cusick (1920) Poisonous
cheese - V. C. Vaughan (1885) Practical
buttermaking... a treatise for buttermakers and students - C. W. Walker-Tisdale
(1919) Practical
hints on dairying - J. P. Corbin (1871) Principles
and practice of butter-making - C. Larsen (1908) Principles
and practice of butter-making - G. L. McKay (1922) Proteolytic
changes in the ripening of Camembert cheese - A. W. Dox (1908) Pumping curd
and whey in making cheddar and granular cheese - G. A. Amacker (1952) Questions and
answers on buttermaking - C. A. Publow (1913) Répression de
la moisissure dans la chambre de maturation de la fromagerie - C. A. Gibson
(1951) Studies on
the keeping quality of butter in cold storage - O. R. Overman (1938) Studies upon
the keeping quality of butter - L. A. Rogers (1904) The art of
testing and distinguishing between genuine and bogus butter with concise and
simple rules - L. Fagesten (1885) The Babcock
method of determining fat in milk and cream for the use of creameries (1891) The
bacteriology of cheddar cheese - E. G. Hastings
(1912) The book of
butter; a text on the nature, manufacture and marketing of the product - E. S.
Guthrie (1918) The book of
cheese - C. Thom (1918) The book of
the dairy; a manual of the science and practice of dairy work - W. Fleischmann
(1896) The butter
industry, prepared for the use of creameries, dairy students and pure food departments
- O. F. Hunziker (1920) The Camembert
type of soft cheese in the United
States - H. W. Conn (1905) The care of
cream for buttermaking - G. H. Barr (1912) The cheese
and butter maker's handbook - a practical treatise on the arts of cheese and
butter making - J. B. Harris (1885) The cold
curing of cheese - S. M. Babcock (1903) The cold
storage of cheese - C. B. Lane
(1906) The country
housewife and lady's director, in the management of a house, and the delights
and profits of a farm - R. Bradley (1732) The
dairyman's manual - a practical treatise on the dairy, including the selection
of the farm - H. Stewart (1888) The history
of a great industry - J. Luchsinger (1899) The influence
of acidity of cream on the flavor of butter - L. A. Rogers (1909) The influence
of lactic acid on the quality of cheese of the Cheddar type - C. F. Doane
(1910) The lecithin
content of butter and its possible relationship to the fishy flavor - G. C.
Supplee (1919) The
manufacture of Camembert cheese - K. J. Matheson (1923) The
manufacture of cheese of the cheddar type from pasteurized milk - J. L. Sammis
(1913) The
manufacture of cottage and buttermilk cheese (1917) The
manufacture of cottage cheese - C. A. Phillips (1930) The meat that
comes from milk, the health and strength value of cheese as a main dish in the
daily diet - C. H. Goudiss (1921) The normal
composition of American creamery butter - S. C. Thompson (1912) The relation
of bacteria to the flavors of cheddar cheese - L. A. Rogers (1904) The science
and practice of cheese-making - L. L. Van Slyke (1913) The use of
Bacillus bulgaricus in starters for making Swiss or emmental cheese - C. F.
Doane (1915) Treatise on
the breeding and management of live stock, to which are added directions for
making butter and cheese Vol. 1 - R. Parkinson (1810) Treatise on
the breeding and management of live stock, to which are added directions for
making butter and cheese Vol. 2 - R. Parkinson (1810) Treatise on
the new process for manufacturing butter and cheese (1885) Varieties of
cheese - descriptions and analyses - C. F. Doane (1908) Willard's
practical butter book; a complete treatise on butter-making at factories and
farm dairies - X. A. Willard (1875) An absolute must
for anyone with an interest making homemade dairy produce, particularly cheese
and butter – an unbelievable treasure trove of information for a very small
price! Quick Delivery –
Free postage within the UK! All of the files are
hi-resolution scans presented in pdf format, easy to read on your computer,
laptop, tablet, smartphone, or any modern Kindle / ebook reader that can read
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called Calibre can be used to do this and can be included on the DVD if
requested. Please note that this is a data DVD disc that will contain all of the
books, documents and material listed in this auction. It will work in a laptop
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audio CD player. ** Main
photo is for illustration purposes only – other photos are example pages from
the books included on the disc ** Please check our other items
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