Süt ve Mamulatı (Book: Milk and Milk Products)

As a society we are fond of milk and we are quite familiar with milk and desserts and foods prepared with milk. We are quite creative when it comes to milk. This was the case many years ago, as it is now. Süt ve Mamulatı (“Milk and Milk Products”) is a book that investigated the topic of milk in depth in 1925 in 188 pages, written by Süleyman Tevfik under the title of dairy, yogurt, cream, butter, cheese production and preservation.

So much so that almost every subject related to milk was mentioned. Everything is covered in this book. Here are the main titles. What is milk?, Why does milk spoil?, Spoiled milk and milk in the early stages of spoiling, How to inspect milk? How much fat is in cream?, The milk house, The art of dairying, Measuring and Weighing, Straining or Cleaning, Milk cups and bottles, Transportation of milk, Yogurt-making, How to make yogurt?, Cream-making, How to make cream?, Dry cream, The art of butter-making, How do we make butter? Cream separating methods, Cream fermentation, Ayran, Cheese, White brined cheese, Kashkaval cheese, Roquefort cheese.