cheese, farm management, farm production, cottage cheese
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
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.)
Jacobsen, D. H., "Making Cheese on The Farm" (1939). SDSU Extension Circulars. 380.