Explore Books on
cream

Creative with cream

By Lorna Walker

Testing milk and cream

By Wright, P. A.

Milk and cream contests

By Ernest Kelly

Westcountry Cookery

By Michael Raffael

How to conduct milk and cream contests

By Ernest Kelly

Report on cream

By Great Britain. Food Standards Committee.

Annual Report of the Michigan Dairymen's Association

By Michigan Dairymen's Association

Chemical testing of milk and cream

By Shaw, Roscoe Hart.

A new method of grading milk and cream

By

Vacuum pasteurization of cream for butter

By G. H. Wilster

Clotted cream

By Martin, Carolyn

Methods of cooling and storing cream for Oregon's dairy farms

By G. H. Wilster

Effect of temperature of pasteurization on the creaming ability of milk

By Harding, H. A.

Quality of market cream in Illinois

By C. A. Brown

An acid test of cream

By Farrington, E. H.

Market milk investigations

By Lane, Clarence Bronson

Comparison of methods of sampling cream for testing

By Carl E. Lee

Practical manufacture of cultured milks and kindred products

By Arthur Devries Burke

Variations in the creaming of raw milk and their influence during pasteurization

By Arthur Chester Dahlberg

Cream

By Michael Raffael

The Practice Of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market

By C.W. Walker-Tisdale

Observations on the freezing of milk and cream

By Frank Bruce Baldwin

A catalogue of the collection of Italian and other maiolica, mediaeval English pottery, Dutch, Spanish and French faience, and other ceramic wares, formed by William Ridout of London and Toronto

By William Ridout

Practical manufacture of cultured milks and kindred products

By A. D. Burke