The Small-Scale Dairy includes everything you need to know in order
to successfully produce nourishing, healthy, farm-fresh milk.
Whether for home use, direct sale to the consumer, or sale to an
artisanal cheesemaker, high-quality raw milk is a delicate,
desirable product. Successful and sustainable production requires
the producer to consider and tackle many details, ranging from
animal care to microbiology to good hygienic practices-and, for
those with commercial aspirations, business plans, market savvy,
and knowledge of the regulations. Applicable to keepers of cows,
goats, or sheep, The Small-Scale Dairy offers a holistic approach
that explores the relationships between careful, conscientious
management and the production of safe, healthy, and delicious milk.
A historical overview offers readers a balanced perspective on the
current regulatory environment in which raw milk lovers find
themselves. Included are options for designing a well-functioning
small dairy, choosing equipment, and understanding myriad
processes-such as the use of low-temperature pasteurization where
raw milk sales are prohibited. Whether you have a one-cow home
dairy, a fifty-goat operation, or are simply a curious consumer,
The Small-Scale Dairy is an accessible and invaluable resource for
achieving your goals.
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