02321cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000380012624500220016426400510018630000470023733600260028433700260031033800360033650000310037250802150040352012420061853400450186065300090190565300190191485600430193399900190197666061UtSlPG20260610134526.0mcr n260607r2021||||utu|||||o|||||||||||||| d  a19014333  aUtSlPG 7aen2iso639-1 4aSF1 aFrederiksen, Johan Ditlev,d1848-14aThe Story of Milk 1aSalt Lake City, UT :bProject Gutenberg,c2021  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2021-08-14  aCharlene Taylor, Barry Abrahamsen, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)  a"The Story of Milk" by Johan D. Frederiksen is a scientific publication written in the early 20th century. The book explores the production, composition, and various characteristics of milk, delving deeply into dairy farming practices and the significance of milk and dairy products in human nutrition. The work aims to serve as both a reference and a handbook for those interested in understanding dairy science and the nutritional value of milk.  At the start of "The Story of Milk," the author introduces the crucial importance of milk in human diets and the historical context of its consumption. Frederiksen outlines the various breeds of dairy cattle, their unique characteristics, and the principles of milk production. He discusses dietary practices for cattle, emphasizing the impact of nutrition on milk yield and quality. The initial chapters cover the composition of milk, highlighting its nutritional components such as fats, proteins, and minerals, while also explaining testing methods to evaluate milk's quality. It's clear from the beginning that the book aims to provide readers with a comprehensive understanding of dairy farming and its relevance to health and nutrition. (This is an automatically generated summary.)  nOriginal publication data not identified  aMilk  aDairy products40uhttps://www.gutenberg.org/ebooks/66061  c106883d106883