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
33SOFT RENNET CHEESE
2HISTORICAL
34CHEESE MADE WITHOUT RENNET
3CHAPTER I Production, Composition and Characteristics of Milk, Milk Ferments, Pasteurization
35MILK SUGAR
4DAIRY CATTLE
36CASEIN
5HOW TO TEST MILK
37MILK POWDER
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6FERMENTS
38CONDENSED AND EVAPORATED MILK
7Enzymes
39WHEY
8Bacteria
40CHAPTER IV Milk as a Food
9The Control of Bacteria
41NUTRIENTS
10PASTEURIZATION
42CARE OF MILK IN THE HOME
11PURE CULTURES
43MILK FOR INFANTS
12CHAPTER II Milk Supply and Creamery Products
44Mrs. Pospyhala’s Recipe
13MILK SUPPLY
45Mrs. Rorer’s Recipe
14CREAM
46RECIPES of the Nathan Straus Laboratories
15ICE CREAM
47MILK FOR GROWING CHILDREN
16CLASSIFICATION ADOPTED AT IOWA EXPERIMENT STATION
48CHAPTER V Milk Cookery
17Explanation and Formulas
49SOUPS
18Vanilla Ice Cream
50MILK CEREALS
19Pistachio Ice Cream
51LUNCHEON AND SUPPER DISHES
20Coffee Ice Cream
52CREAMED VEGETABLES
21Simmons College Peach Ice Cream
53MILK TOAST
22Orange Sherbet
54EGGS POACHED IN MILK
23Custard Ice Cream
55CHEESE DISHES AS MEAT SUBSTITUTES
24BUTTER
56CHEESE SALADS
25BUTTERMILK
57COTTAGE CHEESE (See also under the chapter on Cheese)
26FERMENTED MILK
58MILK BREADS AND BISCUITS
27CHAPTER III CHEESE
59DESSERTS
28CHEDDAR CHEESE
60GENERAL RECIPE FOR CEREAL-MILK PUDDINGS
29The Factory System
61MILK BEVERAGES
30Cheese Made from Pasteurized Milk
62MISCELLANEOUS SUGGESTIONS
31Making Cheddar Cheese on the Farm
63THE THERMOMETER
32OTHER TYPES OF HARD CHEESE MADE WITH RENNET
64WEIGHTS AND MEASURES: Approximate Household Weights and Measures
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