"City Milk Plants" offers a detailed look into the operations and management of milk processing facilities in the early 20th century. Authored by Ernest Kelly, this book delves into the essential aspects of handling and processing milk to ensure safety and quality for urban consumers. It covers various stages, from the reception of raw milk to pasteurization, bottling, and distribution.
Highlighting the importance of hygiene and efficiency, Kelly's work provides insights into the technological advancements and best practices of the time. It addresses the challenges faced by milk plants in maintaining sanitary conditions and preventing contamination, offering practical solutions and recommendations. This book is a valuable resource for those interested in the history of food processing, public health, and the dairy industry.
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