Pure and modern milk: an environmental history since 1900
What ideas and values drove the modification of milk?
How have consumers' changing expectations for milk affected the farm people, cows, and rural landscapes central to milk production?
This book explores these questions, connecting the development of dairyfarming to changing practices of buying milk products.
It traces the processes of milk production and consumption through the stories of four different dairy goods: fluid milk, butter, ice cream, and the detritus of dairy processing (whey, skim milk, and milk proteins).