The Chemistry of Dairying - An outline of the chemical and allied changes which take place in
milk and in the manufacture of butter and cheese is an unchanged high-quality reprint of the
original edition of 1897. Hansebooks is editor of the literature on different topic areas such
as research and science travel and expeditions cooking and nutrition medicine and other
genres. As a publisher we focus on the preservation of historical literature. Many works of
historical writers and scientists are available today as antiques only. Hansebooks newly
publishes these books and contributes to the preservation of literature which has become rare
and historical knowledge for the future.
