{"id":431,"date":"2026-07-05T17:38:33","date_gmt":"2026-07-05T17:38:33","guid":{"rendered":"https:\/\/www.survivorlibrary.com\/?page_id=431"},"modified":"2026-07-05T17:38:33","modified_gmt":"2026-07-05T17:38:33","slug":"library-cheese_and_butter","status":"publish","type":"page","link":"https:\/\/www.survivorlibrary.com\/index.php\/library-cheese_and_butter\/","title":{"rendered":"Library-Cheese_and_Butter"},"content":{"rendered":"

Cheese and Butter<\/h1>\n

Return to Main Index<\/a><\/h3>\n
\n \n \n \n \n \n \n <\/colgroup>\n \n\n \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
DateAdded<\/th>Title<\/th>Size<\/th>Link<\/th><\/tr>\n<\/thead>\n
2026-07-01<\/td>A_B_C_In_Cheese-Making-A_Short_Manual_For_Farm_Cheese-Makers_In_Cheddar_Gouda_Danish_Export_Skim_Cheese_1902<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Butter_Fat_And_Dividend_Calculator_For_Operators_And_Secretaries_Of_Creameries_And_Cheese_Factories_1895<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Laboratory_Handbook_For_The_Analysis_Of_Milk_Butter_And_Cheese_1905<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Manual_For_Cheese_Makers_1866<\/td>733 kb<\/td>PDF 733 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Study_Of_Enzymes_In_Cheese_1901<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Study_Of_The_Gases_Of_Emmental_Cheese_1912<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Swiss_Cheese_Trouble_Caused_By_A_Gas-Forming_Yeast_1905<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>A_Treatise_On_Commercial_Starters_In_Butter_And_Cheese_Making_1909<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Abc_Butter_Making-A_Hand-Book_For_The_Beginner_1888<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Abc_In_Butter_Making-For_Young_Creamery_Butter_Makers_Creamery_Managers_And_Private_Dairymen_1910<\/td>7 mb<\/td>PDF 7 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>American_Cheese_And_Cheese-Making_1889<\/td>200 kb<\/td>PDF 200 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>American_Dairying-A_Manual_For_Butter_And_Cheese_Makers_1878<\/td>15 mb<\/td>PDF 15 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butter_And_Butter_Making_With_The_Best_Methods_For_Producing_And_Marketing_It_1877<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butter_And_Cheese_1920<\/td>13 mb<\/td>PDF 13 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butter_Tests_Of_Jerseys_1884<\/td>7 mb<\/td>PDF 7 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butter-Making_On_The_Farm_1920<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butter-Making_On_The_Farm_In_Summer_1892<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Buttermilk_Cheese_And_Cottage_Cheese_1920<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Buttermilk_Cheesemaking_At_The_Creamery_1911<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Cheddar_Cheese_Making_1893<\/td>9 mb<\/td>PDF 9 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Cheese_Making_1897<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Cheese_Making-A_Book_For_Practical_Cheesemakers_Factory_Patrons_Agricultural_Colleges_And_Dairy_Schools_1918<\/td>9 mb<\/td>PDF 9 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Cheese_Making-Cheddar_Swiss_Brick_Limburger_Edam_Cottage_1905<\/td>8 mb<\/td>PDF 8 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Cheese_Manual_1889<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Conditions_Affecting_Weight_Lost_By_Cheese_In_Curing_1901<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Control_Of_Rusty_Spot_In_Cheese_Factories_1902<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Creameries_And_Cheese_Factories_1904<\/td>15 mb<\/td>PDF 15 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Cultural_Studies_Of_Species_Of_Penicillium_1910<\/td>7 mb<\/td>PDF 7 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Curing-Rooms_In_Cheese-Factories_1899<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Dairying_Exemplified-The_Business_Of_Cheese-Making_1787<\/td>5 mb<\/td>PDF 5 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Defects_In_American_Cheddar_Cheese_1908<\/td>585 kb<\/td>PDF 585 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Experiments_In_Cheesemaking_1896<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Fancy_Cheese_In_America_From_The_Milk_Of_Cows_Sheep_And_Goats_1910<\/td>4 mb<\/td>PDF 4 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Fancy_Cheeses_For_The_Farm_And_Factory_1909<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Fresh_Eggs_And_Yellow_Butter_1870<\/td>10 mb<\/td>PDF 10 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Fungi_In_Cheese_Ripening-Camembert_And_Roquefort_1906<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Half_A_Ton_Of_Butter_Per_Cow_Per_Year_1910<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Hand-Book_On_Cheese_Making_1889<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Hints_On_Cheese-Making_For_The_Dairyman_The_Factoryman_And_The_Manufacturer_1870<\/td>6 mb<\/td>PDF 6 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>How_Teachers_May_Use_Farmers_Bulletin_876_Making_Butter_On_The_Farm_1919<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>How_To_Make_Creamery_Butter_On_The_Farm_1915<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>How_To_Make_The_Best_Butter_1886<\/td>993 kb<\/td>PDF 993 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Investigations_In_The_Manufacture_And_Curing_Of_Cheese_1907<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Making_Whey_Butter_At_Cheddar_Cheese_Factories_1915<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Milk_Cheese_And_Butter-A_Practical_Handbook_On_Their_Properties_And_The_Processes_Of_Their_Production_1894<\/td>20 mb<\/td>PDF 20 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Milk-Fat_And_Cheese_Yield_1896<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Modern_Butter_Making_And_Dairy_Arithmetic_1910<\/td>7 mb<\/td>PDF 7 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Neufchatel_And_Cream_Cheese-Farm_Manufacture_And_Use_1918<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Observations_On_Cheddar_Cheese-Making_1892<\/td>16 mb<\/td>PDF 16 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Plans_Of_Building_And_Methods_Of_Conducting_Cheese_Factories_And_Creameries_1897<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Practical_Buttermaking-A_Treatise_For_Buttermakers_And_Students_1919<\/td>16 mb<\/td>PDF 16 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Practical_Hints_On_Dairying_1871<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Principles_And_Practice_Of_Butter-Making_1906<\/td>11 mb<\/td>PDF 11 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Questions_And_Answers_On_Buttermaking_1909<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Rennet-Enzyme_As_A_Factor_In_Cheese-Ripening_1903<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Shrinkage_Of_Cold-Cured_Cheese_During_Ripening_1903<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Studies_Upon_The_Keeping_Quality_Of_Butter_And_Canned_Butter_1904<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Babcock_Method_Of_Determining_Fat_In_Milk_And_Cream_For_The_Use_Of_Creameries_1891<\/td>840 kb<\/td>PDF 840 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Book_Of_Butter-A_Text_On_The_Nature_Manufacture_And_Marketing_Of_The_Product_1920<\/td>8 mb<\/td>PDF 8 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Book_Of_Cheese_1918<\/td>40 mb<\/td>PDF 40 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Cold_Curing_Of_Cheese_1903<\/td>5 mb<\/td>PDF 5 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Influence_Of_Acidity_Of_Cream_On_The_Flavor_Of_Butter_1909<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Influence_Of_Lactic_Acid_On_The_Quality_Of_Cheese_Of_The_Cheddar_Type_1910<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Making_Of_Cheese_1893<\/td>673 kb<\/td>PDF 673 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Manufacture_Of_Butter_For_Storage_1912<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Manufacture_Of_Cheddar_Cheese_From_Pasteurized_Milk_1912<\/td>6 mb<\/td>PDF 6 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Manufacture_Of_Whey_Butter_At_Swiss_Cheese_Factories_1905<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Three_Creamery_Methods_For_Making_Buttermilk_Cheese_1914<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Treatise_On_The_New_Process_For_Manufacturing_Butter_And_Cheese-The_Vacuum_Process_1885<\/td>541 kb<\/td>PDF 541 kb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Willards_Practical_Butter_Book-A_Complete_Treatise_Of_Butter_Making_At_Factories_And_Farm_Dairies_1875<\/td>10 mb<\/td>PDF 10 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Womans_Institute_Library_Of_Cookery-Milk_Butter_And_Cheese<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n <\/tbody>\n <\/table>\n \n \n \n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Cheese and Butter Return to Main Index<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-431","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages\/431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":1,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages\/431\/revisions"}],"predecessor-version":[{"id":432,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages\/431\/revisions\/432"}],"wp:attachment":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/media?parent=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}