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Milk, butter and cheese
- Author Rigaux, E.
- Century: Twentieth Century
- Category: Printed
- Location: Madrid
- Editorial: De Bailly-Bailliere and Sons
- Year: 1901
- pages: 144 p. il.
- Library: Hispanic Digital Library
- Subjects: Food, Drinks, Chemistry
- Keywords: Dairy, Milk, Butter, Cheese
- Language: Spanish
Description
Work focused on the production of milk and derivatives, such as butter and cheese. The first section focuses on the analysis of the properties of milk and its conservation and possible defects. The section on butter analyzes the process of obtaining cream and in the section dedicated to cheeses it describes some of the best known, such as brie or camembert, among the soft cheeses, and cheddar or manchego cheese among the hard
Contents
First part: Milk.- Second part: Butter.- Third part: Cheese.- Soft cheeses.- Hard cheeses.
Other editions:
Madrid Bailly-Bailliere and Sons. 1905. 144 p. : ill.
Valladolid: Maxtor, DL 2008. 144 p. : ill.
Notes:
The title of Rigaux's original work is Laiterie, beurre et fabrication des fromages (Paris: B. Tignol. 1900).
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