Download or read book Green Grass and White Milk written by Aliki and published by HarperCollins Children's Books. This book was released on 1974 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Briefly describes how a dow produces milk, how the milk is processed in a dairy, and how various other dairy products are made from milk.
Download or read book Green Grass and White Milk written by and published by . This book was released on 1974 with total page 33 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Milk from Cow to Carton written by Aliki and published by Harper Collins. This book was released on 1992-10-30 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aliki takes readers on a guided tour that begins with grazing cows, proceeds through milking and a trip to the dairy, and ends with some different foods made from milk. This revised edition of Aliki's 1974 Green Grass and White Milk is an even more fun-filled and informative explanation of milk's trip from green grass, to cow, to a cool glass on the table.
Download or read book Milk written by Stuart Patton and published by Routledge. This book was released on 2017-07-28 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Download or read book Comfort Food written by Ray Comfort and published by ReadHowYouWant.com. This book was released on 2012-09-24 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: From years of coming face - to - face with unbelievers on the street, answering their questions, and facing down their arguments, Ray Comfort has a wealth of experience and advice for anyone interested in doing the same thing. His concern for the watered - down Gospel that is being preached in many quarters is countered by his commitment to sharing God's holiness and the inherent sinful nature of man. Christians who want to be on the frontlines of the battle for souls will findComfort Food an inspiring account of how one man called of God can make a difference by just following - as the name of Ray Comfort's TV show says - The Way of the Master.
Download or read book Funny You Should Ask written by The QI Elves and published by Faber & Faber. This book was released on 2020-10-13 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: ***PRE-ORDER FUNNY YOU SHOULD ASK . . . AGAIN: MORE OF YOUR QUESTIONS ANSWERED BY THE QI ELVES NOW*** The perfect gift for all those big and little kids in your life who ask 'why...?'. WITH AN INTRODUCTION BY ZOE BALLPre-order the next book in this series, 222 QI Answers to Your Quite Ingenious Questions, published in paperback on 3rd November.'QI have outdone themselves!' ALAN DAVIES 'Fabulous . . . A cracker of a book!' SUE PERKINS'The QI Elves are barnstormingly brilliant.' ZOE BALL'Genuinely useful and endlessly fascinating.' THE SPECTATOR'Hilarious.' DAILY MAILThe QI Elves are the brains behind the enduringly popular BBC TV panel show QI.Every Wednesday the Elves appear on The Zoe Ball Breakfast Show where they answer the ponderings and wonderings of BBC Radio 2's most inquisitive listeners.Dive into this splendid collection of listeners' unusual questions and some unexpected answers that are sure to make your head spin on topics ranging from goosebumps to grapefruit, pizza to pirates and everything in-between. Generously sprinkled with extra facts and questions from the Elves, Funny You Should Ask . . . is essential reading for the incurably curious. How much water would you need to put out the Sun?If spiders can walk on the ceiling, why can't they get out of the bath?Why do dads make such bad jokes?Why does red mean 'stop' and green mean 'go'?Can I dig a tunnel to the other side of the Earth?How do plant seeds know which way is up?Can you fill up a black hole?Who popularised the recorder, and where can I get hold of them?For more from the team behind QI, visit qi.com. You can also follow QI's fact-filled Twitter account @qikipedia and listen to their weekly podcast at nosuchthingasafish.comFor more mind-boggling nuggets of wisdom check out the QI FACTS SERIES
Download or read book Primary Nature Study written by Roland Case Ross and published by . This book was released on 1924 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Child s Book of Common Things written by Worthington Hooker and published by . This book was released on 1858 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of Natural Cheesemaking written by David Asher and published by Chelsea Green Publishing. This book was released on 2015 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asher provides an intuitive, accessible, organically inspired approach to cheesemaking that is sure to inspire both home and small-scale commercial cheesemakers.
Download or read book Learn to make natural cheeses Using traditional methods with raw ingredients to make delicious cheeses written by and published by jideon francisco marques. This book was released on 2024-02-17 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction Cheesemaking, as practiced in North America, is decidedly unnatural. Is there an approach to the art that’s not dependent on packaged mesophilic starter cultures, freeze-dried fungal spores, microbial rennet, and calcium chloride? Do cheesemakers really need pH meters, plastic cheese forms, and sanitizing solutions? Are modern technologies the only path to good cheese? What of traditional methodologies? Did cheesemakers make consistently good cheese prior to pasteurization? Did cheeses fail if they weren’t made in stainless-steel vats with pure strains of Lactobacilli and triple-washed surfaces? Where are the guidebooks that teach traditional methods? Have our ancestors’ cheesemaking practices been lost to the forces of progress and commercialization? I believe that the quality and taste of cheese have declined dramatically as traditional methods have been abandoned. And that the idea—propagated by the industrial cheesemaking paradigm—that traditional ways of making cheese, with raw milk and mother cultures, make for inconsistent and poor-quality cheese is a myth. For there is wisdom in the traditional practices of cheesemakers . . . Generations upon generations of traditional cheesemakers evolved the diverse methods of making cheese while carefully practicing their art. All classes of cheese were discovered by cheesemakers long before they had a scientific understanding of the microbiological and chemical forces at play in its creation. Industry and science hijacked cheesemaking from the artisans and farmers some 150 years ago, and since then few new styles of cheese have been created; yet during that time hundreds, possibly thousands, of unique cheeses have been lost. Standard methods of cheesemaking—reliant on pasteurization, freeze-dried starters, and synthetic rennets that interfere with the ecology of cheese—are equivalent to standard practices in industrial agriculture, such as the use of hybrid seeds, chemical fertilizers, and pesticides that have overtaken traditional agriculture, and conflict with the ecology of the land. Cheese comes from the land and is one of our most celebrated foods; yet its current production methods are environmentally destructive, corporately controlled, and chemically dependent. In its eating we’re not celebrating the traditions of agriculture but rather pasteurization, stainless-steel production, biotechnology, and corporate culture. If we gave its methods of production some thought, we wouldn’t want to eat the stuff! It strikes me as absurd that there is no commonly practiced natural cheesemaking in North America. Farmers practice ecologically inspired agriculture; brewers are making beers and wines with only wild yeasts; bakers are raising breads with heirloom sourdough starters; and sauerkraut makers are fermenting their krauts with only the indigenous cultures of the cabbage. But cheesemakers are stuck in a haze of food technology, pasteurization, and freeze-dried commercial cultures, and no one even questions the standard approach. Other cheesemaking guidebooks insist that home cheesemakers adopt the industrial approach to cheese along with its tools and additives. Their advice is based on standards put in place to make industrial production more efficient, and a mass-produced product safer. But for small-scale or home-scale cheesemaking, a different approach can work. A Different Approach From the making of my very first Camembert, I knew there had to be a better way than the cheesemaking methods preached by the go-to guidebooks. I just couldn’t bring myself to buy a package of freeze-dried fungus, and my search for alternatives to commonly used cheese additives led to a series of discoveries—about the origins of culture, about the beauty of raw milk, and about the nature of cheese—that set in place the philosophies of this guidebook. Not being one to blindly follow the standard path, I set out to teach myself a traditional approach to cheesemaking. The methods I share in this book are the result of 10 years of my own experimentations and creative inquiry with milk: years of trial and error in my kitchen, rediscovering, one by one, a natural approach to making every style of cheese. I now practice a cheesemaking inspired by the principles of ecology, biodynamics, and organic farming; it is a cheesemaking that’s influenced by traditional methods of fermentation through which I preserve all my other foods; and a cheesemaking that’s not in conflict with the simple and noncommercial manner in which I live my life. I now work with nature, rather than against nature, to make cheese. When I teach my methods to students, there is not a single book that I can recommend that explores a natural cheese philosophy, and no website to browse but my own. It is this absence of information in print and online that led me to write this book. I never thought that I’d be an author, but I felt compelled to provide a compilation of methods for making cheese differently. For it’s about time for a book to lay the framework for a hands-on, natural, and traditional approach to cheese. The techniques presented in this book work. And the photographs within, featuring cheeses made by these methods, are the only proof I can offer. I wish I could share my cheeses with you so that you could taste how delicious a more naturally made cheese can be, but unfortunately I cannot sell the cheeses I make because raw milk and food safety regulations restrict me from selling cheeses made in the small-scale and traditional manner that I practice. If small-scale and traditional practices are constrained by regulations controlling cheese production and access to raw milk, perhaps it is time to question the authority of these standards. We need a more radical cheesemaking, a more natural approach to the medium of milk. But it’s surprising that it’s come to me to lay this foundation; for who am I, but a small farmer and a humble cheesemaker . . .
Download or read book The Optical Journal and Review of Optometry written by and published by . This book was released on 1920 with total page 1042 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalog of Copyright Entries Third Series written by Library of Congress. Copyright Office and published by Copyright Office, Library of Congress. This book was released on 1976 with total page 1406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Appalachian Childhood written by Marilyn Thornton Schraff and published by Appalachian Childhood. This book was released on 2010-07-31 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author describes the unique life experiences of a child growing up in a small rural Appalachian community in Southern Ohio. The chapters humorously, yet seriously, describe various aspects of maturing in this culture during the mid twentieth century, (through the following topics: education, religion, food, pets, family, 4-H, prejudice, and work) from a youthful, yet historically accurate, perspective.
Download or read book Can Cows Walk Down Stairs written by Paul Heiney and published by The History Press. This book was released on 2011-10-24 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is ear wax for? Do bacteria have sex? How do they put stripes in toothpaste? Does your nose run in space? What are stars made of? This book answers those tantalising or perplexing questions for which you thought you'd never find an answer. A book for the naturally curious, as well as those seekers after scientific truths, it unravels both those things we take for granted, such as when you boil an egg, why does the yolk stay in the middle, or why is the sky blue, as well as questions which probe deeply, such as, what does an atom look like, or what was there before the beginning of time? if you were to write in the dust on the moon, how big would the letters have to be so you could see them from earth without a telescope? Drawing on the expertise of a team of enthusiastic scientists around the world, authoritative, entertaining, and often a touch humorous, it will appeal to anyone who's ever been curious about life on earth.
Download or read book Pamphlets on Biology written by and published by . This book was released on 1889 with total page 1102 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How to Select Cows written by Willis Pope Hazard and published by . This book was released on 1882 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Milk Dealer written by and published by . This book was released on 1921 with total page 1096 pages. Available in PDF, EPUB and Kindle. Book excerpt:
