Book - Science Of Dairying

1. W.A.G. Penlington
2. MacMillan & Co. Ltd.
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This 260 page textbook titled "SCIENCE OF DAIRYING" was published for the use in Secondary & Technical schools 1915. Chapters in this book are - composition of milk, properties of milk, bacteria in milk, control of Bacteria, methods of cream separation, the separator, testing for fat content, care and treatment of milk, butter making, properties of butter, acidity in milk, herd testing, preservatives, cheese making, use of dairy by-products, physiology of the cow, feeding of dairy cattle, dairy cattle, some diseases affecting dairy cattle, dairy arithmetic etc.
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Paper and Cloth
187 x 130 x 17 mm (h x w x d)
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Collection of Waikato Museum Te Whare Taonga o Waikato
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