First thanking the Neolithic herder and generous ruminant who began the tradition, raw-milk cheese dairy farmer Caldwell aims to provide a “guide, advisor, conscience, and cheerleader” for the
small-scale dairy farmer/artisan. Thirteen chapters are divided into four parts: the big picture of the small dairy; the philosophy, science, and art of the small dairy; designing and
furbishing the model dairy; moving beyond the bottle. Part one covers the history of milk, small dairying, production, licensing, and politics. Part two looks at the basics—microbiology, animal
psychology and milk production, farm management, and philosophies of land and animal management. Part three deals with the nuts and bolts of designing, building, equipping, and maintaining a
small dairy, and risk reduction. Part four treats fermented products and methods of milk preservation. There are appendixes, a glossary, a bibliography, tables, and illustrations. Annotation
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