dairying

A history of dairy farming in Great Britain from the New Stone Age's taming of wild animals, to the making of butter in a churn, to pasteurization, to today's high speed bottling plants.

Describes how cows eat grass and produce milk, as well as how the milk is processed for consumption.

Photographs and simple text describes where milk comes from and the process of pasteurization.

Cows create milk, in fact, approximately eight gallons of milk a day. This book explains the lengthy process of getting the milk from the cow to our refrigerator in the form of delicious dairy products like yogurt and ice cream.

Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.

Describes where North American dairy cattle are raised, what dairy products are, and how they are processed and marketed.

Describes the content of milk, where it comes from, its various uses, and how it gets from cow to carton.

Text accompanied by color photographs follow the activities involved in making goat cheese. Includes the different aspects of operating the business from raising hay, feeding the goats, and marketing the cheese.

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.

Describes the entire process by which milk goes from the cow to our homes.