{"id":1182,"date":"2024-06-14T07:59:22","date_gmt":"2024-06-14T11:59:22","guid":{"rendered":"https:\/\/www3.survivorlibrary.com\/?page_id=1182"},"modified":"2024-07-01T16:57:36","modified_gmt":"2024-07-01T20:57:36","slug":"cheese_and_butter","status":"publish","type":"page","link":"https:\/\/www.survivorlibrary.com\/index.php\/cheese_and_butter\/","title":{"rendered":"Cheese_and_Butter"},"content":{"rendered":"

Cheese_and_Butter<\/span><\/span><\/strong><\/h1>\n

(Back to Main Index)<\/span><\/span><\/span><\/a><\/strong><\/h1>\n

Cheese_and_Butter<\/h2>\n
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2012-12-11<\/td>\n A B C In Cheese-Making-A Short Manual For Farm Cheese-Makers In Cheddar Gouda Danish Export Skim Cheese 1902 <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n
2012-12-10<\/td>\n A Butter Fat And Dividend Calculator For Operators And Secretaries Of Creameries And Cheese Factories 1895 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-10<\/td>\n A Laboratory Handbook For The Analysis Of Milk Butter And Cheese 1905 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n A Manual For Cheese Makers 1866 <\/td>\n PDF<\/a>733 kb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n A Study Of Enzymes In Cheese 1901 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-10<\/td>\n A Study Of The Gases Of Emmental Cheese 1912 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n A Swiss Cheese Trouble Caused By A Gas-Forming Yeast 1905 <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n
2012-12-10<\/td>\n A Treatise On Commercial Starters In Butter And Cheese Making 1909 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2024-07-02<\/td>\n aaa-Cheese_and_Butter.zip<\/td>\n PDF<\/a> 343 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Abc In Butter Making-For Young Creamery Butter Makers Creamery Managers And Private Dairymen 1910 <\/td>\n PDF<\/a>7 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n American Cheese And Cheese-Making 1889 <\/td>\n PDF<\/a>200 kb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n American Dairying-A Manual For Butter And Cheese Makers 1878 <\/td>\n PDF<\/a>15 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Butter And Butter Making With The Best Methods For Producing And Marketing It 1877 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Butter And Cheese 1920 <\/td>\n PDF<\/a>13 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Butter Tests Of Jerseys 1884 <\/td>\n PDF<\/a>7 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Butter-Making On The Farm 1920 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Butter-Making On The Farm In Summer 1892 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Buttermilk Cheese And Cottage Cheese 1920 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Buttermilk Cheesemaking At The Creamery 1911 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Cheddar Cheese Making 1893 <\/td>\n PDF<\/a>9 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Cheese Making 1897 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Cheese Making-A Book For Practical Cheesemakers Factory Patrons Agricultural Colleges And Dairy Schools 1918 <\/td>\n PDF<\/a>9 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Cheese Making-Cheddar Swiss Brick Limburger Edam Cottage 1905 <\/td>\n PDF<\/a>8 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Cheese Manual 1889 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Conditions Affecting Weight Lost By Cheese In Curing 1901 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Control Of Rusty Spot In Cheese Factories 1902 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Creameries And Cheese Factories 1904 <\/td>\n PDF<\/a>14 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Cultural Studies Of Species Of Penicillium 1910 <\/td>\n PDF<\/a>6 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Curing-Rooms In Cheese-Factories 1899 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Dairying Exemplified-The Business Of Cheese-Making 1787 <\/td>\n PDF<\/a>5 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Defects In American Cheddar Cheese 1908 <\/td>\n PDF<\/a>585 kb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Experiments In Cheesemaking 1896 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Fancy Cheese In America From The Milk Of Cows Sheep And Goats 1910 <\/td>\n PDF<\/a>4 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Fancy Cheeses For The Farm And Factory 1909 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Fresh Eggs And Yellow Butter 1870 <\/td>\n PDF<\/a>10 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Fungi In Cheese Ripening-Camembert And Roquefort 1906 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Half A Ton Of Butter Per Cow Per Year 1910 <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n
2012-12-10<\/td>\n Hand-Book On Cheese Making 1889 <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Hints On Cheese-Making For The Dairyman The Factoryman And The Manufacturer 1870 <\/td>\n PDF<\/a>6 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n How Teachers May Use Farmers Bulletin 876 Making Butter On The Farm 1919 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n How To Make Creamery Butter On The Farm 1915 <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n How To Make The Best Butter 1886 <\/td>\n PDF<\/a>993 kb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Investigations In The Manufacture And Curing Of Cheese 1907 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Making Whey Butter At Cheddar Cheese Factories 1915 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Milk Cheese And Butter-A Practical Handbook On Their Properties And The Processes Of Their Production 1894 <\/td>\n PDF<\/a>20 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Milk-Fat And Cheese Yield 1896 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Modern Butter Making And Dairy Arithmetic 1910 <\/td>\n PDF<\/a>7 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Neufchatel And Cream Cheese-Farm Manufacture And Use 1918 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Observations On Cheddar Cheese-Making 1892 <\/td>\n PDF<\/a>15 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Plans Of Building And Methods Of Conducting Cheese Factories And Creameries 1897 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Practical Buttermaking-A Treatise For Buttermakers And Students 1919 <\/td>\n PDF<\/a>16 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Practical Hints On Dairying 1871 <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Principles And Practice Of Butter-Making 1906 <\/td>\n PDF<\/a>10 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Questions And Answers On Buttermaking 1909 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Rennet-Enzyme As A Factor In Cheese-Ripening 1903 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Shrinkage Of Cold-Cured Cheese During Ripening 1903 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Studies Upon The Keeping Quality Of Butter And Canned Butter 1904 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Babcock Method Of Determining Fat In Milk And Cream For The Use Of Creameries 1891 <\/td>\n PDF<\/a>840 kb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Book Of Butter-A Text On The Nature Manufacture And Marketing Of The Product 1920 <\/td>\n PDF<\/a>8 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Book Of Cheese 1918 <\/td>\n PDF<\/a>39 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Cold Curing Of Cheese 1903 <\/td>\n PDF<\/a>5 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Influence Of Acidity Of Cream On The Flavor Of Butter 1909 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Influence Of Lactic Acid On The Quality Of Cheese Of The Cheddar Type 1910 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Making Of Cheese 1893 <\/td>\n PDF<\/a>673 kb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n The Manufacture Of Butter For Storage 1912 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n The Manufacture Of Cheddar Cheese From Pasteurized Milk 1912 <\/td>\n PDF<\/a>6 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n The Manufacture Of Whey Butter At Swiss Cheese Factories 1905 <\/td>\n PDF<\/a>2 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Three Creamery Methods For Making Buttermilk Cheese 1914 <\/td>\n PDF<\/a>1 mb<\/td>\n <\/tr>\n
2012-12-11<\/td>\n Treatise On The New Process For Manufacturing Butter And Cheese-The Vacuum Process 1885 <\/td>\n PDF<\/a>541 kb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Willards Practical Butter Book-A Complete Treatise Of Butter Making At Factories And Farm Dairies 1875 <\/td>\n PDF<\/a>10 mb<\/td>\n <\/tr>\n
2013-07-20<\/td>\n Womans Institute Library Of Cookery-Milk Butter And Cheese <\/td>\n PDF<\/a>3 mb<\/td>\n <\/tr>\n <\/tbody> \n\n \n \n