The National Cyclopedia, Vol. 3

Discover practical dairy knowledge, from skim-milk cheese fundamentals to international cheese-making traditions, all geared toward better yields and tastier results.

This volume provides clear, usable information for the farm, home, and school. It explains dairy processes, compares production methods, and shares historical and practical notes about cheese in America and Europe, offering readers a grounded view of how dairy products are made, sold, and valued.

• Understand how milk quality and processing affect cheese and butter yields.
• Learn the basics of cheesing with skimmed milk and how it changes cost and output.
• See examples of famous cheeses and their traditional methods, such as Roquefort and Gruyère.
• Gain practical context for dairy economics, equipment needs, and market considerations.