The Story of Milk
Exploring the Dairy Industry: A Journey Through Milk's Historical, Cultural, and Scientific SignificanceBy Johan Ditlev Frederiksen
Length4h 23m
About this audiobook
In "The Story of Milk," Johan Ditlev Frederiksen offers an insightful exploration of the multifaceted role that milk has played in human history and culture. This meticulously researched account weaves together historical narratives, agricultural practices, and culinary traditions, employing a narrative style that is both engaging and scholarly. Frederiksen delves into the sociocultural implications of milk consumption, tracing its evolution from a pastoral staple to a global commodity. His examination captures the intricate relationship between humans and dairy animals, shedding light on the environmental and ethical dimensions that accompany the dairy industry today. As an expert in agricultural history and food culture, Frederiksen draws from his extensive background in anthropology and agronomy to provide a nuanced perspective on the subject. His previous works have established him as a leading voice in discussions regarding sustainability and food systems. It is likely that his personal journey, influenced by both scholarly and personal experiences with farming communities, inspired him to compose this comprehensive narrative that interrogates our daily choices. I highly recommend "The Story of Milk" to anyone interested in food studies, sustainability, and the historical underpinnings of agricultural practices. Frederiksen's work not only educates but also invites readers to reflect on their relationship with food and its broader implications in contemporary society.
Audiobook details
GenrePsychology
Length4 hrs 23 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateNov 5, 2021
LanguageEnglish
Table of contents
1INTRODUCTION
26FERMENTED MILK
2HISTORICAL
27CHAPTER III CHEESE
3CHAPTER I Production, Composition and Characteristics of Milk, Milk Ferments, Pasteurization
28CHEDDAR CHEESE
4DAIRY CATTLE
29The Factory System
5HOW TO TEST MILK
30Cheese Made from Pasteurized Milk
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6FERMENTS
31Making Cheddar Cheese on the Farm
7Enzymes
32OTHER TYPES OF HARD CHEESE MADE WITH RENNET
8Bacteria
33SOFT RENNET CHEESE
9The Control of Bacteria
34CHEESE MADE WITHOUT RENNET
10PASTEURIZATION
35MILK SUGAR
11PURE CULTURES
36CASEIN
12CHAPTER II Milk Supply and Creamery Products
37MILK POWDER
13MILK SUPPLY
38CONDENSED AND EVAPORATED MILK
14CREAM
39WHEY
15ICE CREAM
40CHAPTER IV Milk as a Food
16CLASSIFICATION ADOPTED AT IOWA EXPERIMENT STATION
41NUTRIENTS
17Explanation and Formulas
42CARE OF MILK IN THE HOME
18Vanilla Ice Cream
43MILK FOR INFANTS
19Pistachio Ice Cream
44Mrs. Pospyhala’s Recipe
20Coffee Ice Cream
45Mrs. Rorer’s Recipe
21Simmons College Peach Ice Cream
46RECIPES of the Nathan Straus Laboratories
22Orange Sherbet
47MILK FOR GROWING CHILDREN
23Custard Ice Cream
48CHAPTER V Milk Cookery
24BUTTER
49SOUPS
25BUTTERMILK
50MILK CEREALS
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