MILK, BUTTER AND CHEESE by Carolyn Meyer

MILK, BUTTER AND CHEESE

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KIRKUS REVIEW

After surveying the domestication of ""cows and kindred"" from Neolithic herders and early colonial distribution (the farmer walked his cow around to his neighbors' and milked her on the spot) to today's automated dairy where milk is weighed, pasteurized, homogenized and packaged without contact with human hands, Meyer itemizes milk's nutritional values (to all but some non-European adults) and then separately reviews the stories of butter, cheese, ice cream, buttermilk and yogurt. Her agreeable mix of history, anecdote and procedure goes down easily and the scattered recipes ranging from cream cheese to Indian corn, Welsh rabbit and hamburger Stroganoff make this unusually palatable.

Pub Date: March 13th, 1974
Page count: 96pp
Publisher: Morrow