Document Type
Circular
Type
text
Format
application/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.
382
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
en
Recommended Citation
Jacobsen, D. H., "Making Cheese on The Farm" (1939). SDSU Extension Circulars. 380.
https://openprairie.sdstate.edu/extension_circ/380
COinS