Author : Aliki
Publisher :
Page : 32 pages
File Size : 12,53 MB
Release : 1974
Category :
ISBN :
Milk from Cow to Carton
Aliki
[PDF] Milk From Cow To Carton Reved eBook
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MILK FROM COW TO CARTON. REV.ED.
Aliki
Author : Aliki
Publisher :
Page : pages
File Size : 50,14 MB
Release : 1992
Category : Cows
ISBN :
Milk
Aliki
Author : Aliki
Publisher : Turtleback Books
Page : 0 pages
File Size : 19,41 MB
Release : 1992-08
Category : Juvenile Nonfiction
ISBN : 9780833590831
Briefly describes how a cow produces milk, how the milk is processed in a dairy, and how various other dairy products are made from milk
Milk and the Handling of Milk
United States. Patent Office
Author : United States. Patent Office
Publisher :
Page : 1316 pages
File Size : 48,92 MB
Release : 1856
Category : Butter
ISBN :
Milk
George D. Lummis
Author : George D. Lummis
Publisher :
Page : 14 pages
File Size : 18,62 MB
Release : 1911
Category : Milk
ISBN :
The Milk Dealer
Author :
Publisher :
Page : 1262 pages
File Size : 47,35 MB
Release : 1921
Category : Milk plants
ISBN :
The Encyclopædia Britannica
Hugh Chisholm
Author : Hugh Chisholm
Publisher :
Page : 1020 pages
File Size : 26,2 MB
Release : 1910
Category : Encyclopedias and dictionaries
ISBN :
Milk
Hannah Velten
Author : Hannah Velten
Publisher : Reaktion Books
Page : 161 pages
File Size : 16,21 MB
Release : 2010-05-15
Category : Cooking
ISBN : 1861897324
Milk—“It does a body good.” It’s difficult to deny the truth of the American Dairy Council’s former advertising campaign. From birth milk is the sustaining and essential food of all mammals. It is the first food we ever taste. And yet, despite that natural relationship to milk, the majority of the world’s population cannot digest it in the form most often available to adults—cow’s milk. In Milk, Hannah Velten explores the myths and misconceptions surrounding the ubiquitous drink. Modern milk processing produces a safe, clean beverage that is very different from pure milk straight from the cow. Nonetheless, there are many advocates of raw milk that long for the days before pasteurization, homogenization, and standardization. Yet milk in the time before these scientific processes was even less natural than today—known then as the white poison, it was bacteria-ridden, mixed with additives to make it look like milk after the cream was removed, filled with chemicals to promote its shelf life, and extremely watered down. Now that milk is considered a staple of a healthy and balanced diet, Velten investigates how and why conceptions of milk have shifted in the public consciousness, from the science of nutrition to the dairy industry’s advertising campaigns. This highly illustrated exploration of one of the most fundamental foods and drinks also includes recipes for ice-cream, milkshakes, and even milk paint. Milk will surprise and entertain in equal measure.
The Encyclopedia Britannica
Author :
Publisher :
Page : 1028 pages
File Size : 28,43 MB
Release : 1910
Category : Encyclopedias and dictionaries
ISBN :
The City Record
New York (N.Y.)
Author : New York (N.Y.)
Publisher :
Page : 1520 pages
File Size : 34,58 MB
Release : 1906
Category : New York (N.Y.)
ISBN :
Includes Official canvas of votes (varies slightly) 1878-1943.