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Milk-analysis. A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese.
London: Trubner & Co. 1874. Octavo, 70, [2] ads, pages. First edition. An early technical analysis of the components and characteristics of milk, butter, cream, cheese, casein and more. With a section on koumiss, a sort of fermented milk-wine. The author discusses the differences between koumiss and mare's wine, which is fermented in Tartary for this purpose. Also included is a chapter on Milk Supply of the London Workhouses. Very... (Item #3104)
Price: $90.00
Milk-analysis. A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese. J. Alfred Wanklyn.

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