Overview

""Organization Of The Butter And Cheese Industries"" offers a detailed examination of the structure and operation of the butter and cheese industries, likely within the United States during the early 20th century. Penned by Roy Chester Potts, this book delves into the intricacies of these vital sectors, providing insights into production methods, distribution networks, and economic factors. It serves as a valuable resource for those interested in the history of agricultural practices and the development of food processing technologies. This book provides a snapshot of the organization behind getting dairy products to consumers during a period of significant industrial and agricultural change. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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9781024574814

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