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 and the rational feeding of dairy stock This book, "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 and the rational feeding of dairy stock", by Harry Snyder, is a replication of a book originally published before 1897. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible. This book was created using print-on-demand technology. Thank you for supporting classic literature.