💾 Archived View for 1436.ninja › SL › library-cheese-and-butter-making captured on 2024-08-18 at 17:43:20. Gemini links have been rewritten to link to archived content
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Directory: /SL/library-cheese-and-butter-making
a_laboratory_handbook_for_the_analysis_of_milk_butter_and_cheese_1905.pdf
a_manual_for_cheese_makers_1866.pdf
a_study_of_enzymes_in_cheese_1901.pdf
a_study_of_the_gases_of_emmental_cheese_1912.pdf
a_swiss_cheese_trouble_caused_by_a_gas-forming_yeast_1905.pdf
a_treatise_on_commercial_starters_in_butter_and_cheese_making_1909.pdf
abc_butter_making-a_hand-book_for_the_beginner_1888.pdf
american_cheese_and_cheese-making_1889.pdf
american_dairying-a_manual_for_butter_and_cheese_makers_1878.pdf
butter-making_on_the_farm_1920.pdf
butter-making_on_the_farm_in_summer_1892.pdf
butter_and_butter_making_with_the_best_methods_for_producing_and_marketing_it_1877.pdf
butter_tests_of_jerseys_1884.pdf
buttermilk_cheese_and_cottage_cheese_1920.pdf
buttermilk_cheesemaking_at_the_creamery_1911.pdf
cheddar_cheese_making_1893.pdf
cheese_making-cheddar_swiss_brick_limburger_edam_cottage_1905.pdf
conditions_affecting_weight_lost_by_cheese_in_curing_1901.pdf
control_of_rusty_spot_in_cheese_factories_1902.pdf
creameries_and_cheese_factories_1904.pdf
cultural_studies_of_species_of_penicillium_1910.pdf
curing-rooms_in_cheese-factories_1899.pdf
dairying_exemplified-the_business_of_cheese-making_1787.pdf
defects_in_american_cheddar_cheese_1908.pdf
experiments_in_cheesemaking_1896.pdf
fancy_cheese_in_america_from_the_milk_of_cows_sheep_and_goats_1910.pdf
fancy_cheeses_for_the_farm_and_factory_1909.pdf
fresh_eggs_and_yellow_butter_1870.pdf
fungi_in_cheese_ripening-camembert_and_roquefort_1906.pdf
half_a_ton_of_butter_per_cow_per_year_1910.pdf
hand-book_on_cheese_making_1889.pdf
hints_on_cheese-making_for_the_dairyman_the_factoryman_and_the_manufacturer_1870.pdf
how_teachers_may_use_farmers_bulletin_876_making_butter_on_the_farm_1919.pdf
how_to_make_creamery_butter_on_the_farm_1915.pdf
how_to_make_the_best_butter_1886.pdf
investigations_in_the_manufacture_and_curing_of_cheese_1907.pdf
making_whey_butter_at_cheddar_cheese_factories_1915.pdf
milk-fat_and_cheese_yield_1896.pdf
modern_butter_making_and_dairy_arithmetic_1910.pdf
neufchatel_and_cream_cheese-farm_manufacture_and_use_1918.pdf
observations_on_cheddar_cheese-making_1892.pdf
plans_of_building_and_methods_of_conducting_cheese_factories_and_creameries_1897.pdf
practical_buttermaking-a_treatise_for_buttermakers_and_students_1919.pdf
practical_hints_on_dairying_1871.pdf
principles_and_practice_of_butter-making_1906.pdf
questions_and_answers_on_buttermaking_1909.pdf
rennet-enzyme_as_a_factor_in_cheese-ripening_1903.pdf
shrinkage_of_cold-cured_cheese_during_ripening_1903.pdf
studies_upon_the_keeping_quality_of_butter_and_canned_butter_1904.pdf
the_babcock_method_of_determining_fat_in_milk_and_cream_for_the_use_of_creameries_1891.pdf
the_book_of_butter-a_text_on_the_nature_manufacture_and_marketing_of_the_product_1920.pdf
the_cold_curing_of_cheese_1903.pdf
the_influence_of_acidity_of_cream_on_the_flavor_of_butter_1909.pdf
the_influence_of_lactic_acid_on_the_quality_of_cheese_of_the_cheddar_type_1910.pdf
the_manufacture_of_butter_for_storage_1912.pdf
the_manufacture_of_cheddar_cheese_from_pasteurized_milk_1912.pdf
the_manufacture_of_whey_butter_at_swiss_cheese_factories_1905.pdf
three_creamery_methods_for_making_buttermilk_cheese_1914.pdf
treatise_on_the_new_process_for_manufacturing_butter_and_cheese-the_vacuum_process_1885.pdf
womans_institute_library_of_cookery-milk_butter_and_cheese.pdf