Making Cheese on the Farm

Authors

D. H. Jacobsen

Document Type

Circular

Type

text

Format

PDF

Keywords

cheese, farm management, farm production, cottage cheese

Publication Date

4-1939

Publisher

Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts

Circular No.

0382

Pages

8

Description

Cottage cheese should be used by every farm household because of the low cost of preparation and high food value. Cottage cheese ranks well with meat and eggs in food value, and when it can be made from surplus skim milk it costs practically nothing except the time required for its preparation. (See more in text.)

Language

English

Recommended Citation

Jacobsen, D. H., "Making Cheese on the Farm" (1939). SDSU Extension Circulars. 0382. https://openprairie.sdstate.edu/extension_circ/380.