Editing Dairy (section)

== Further reading ==
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* Crossley, Eric Lomax. ''The United Kingdom Dairy Industry'' (1959).
* {{cite EB1911 |wstitle=Dairy and Dairy-farming |volume=7 |pages=737–761 |first=William |last=Fream |short=1}}

* Fuquay, John W. ed. ''Encyclopedia of Dairy Sciences'' (2nd Edition, 4 vol 2011), comprehensive coverage
* Jay, J. M. (1992). ''Modern Food Microbiology''; 4th edition. New York: Chapman & Hall. pp.&nbsp;237–9.
* Lampe, Markus, and Paul Sharp. '' A Land of Milk and Butter: How Elites Created the Modern Danish Dairy Industry'' (U of Chicago Press, 2018) [https://eh.net/?s=danish+dairy online review]
* March, M. D., et al. "Current trends in British dairy management regimens." ''Journal of dairy science'' 97.12 (2014): 7985-7994. [https://www.sciencedirect.com/science/article/pii/S0022030214006936 online]
* Potter, N. N. & J. H. Hotchkiss. (1995). ''Food Science''; 5th Edition. New York: Chapman & Hall. pp.&nbsp;279–315.
* {{cite web|url=https://pbswisconsin.org/watch/university-place/milking-machines-the-first-100-years-9w9rp0/|title=Milking Machines:The First 100 Years|author=Reinemann, Doug|year=2018|accessdate=10 June 2021|work=pbswisconsin.org}}

* Scott, A., Reinhold, S., Hermes, T. et al. "Emergence and intensification of dairying in the Caucasus and Eurasian steppes". ''Nature Ecology & Evolution'' (2022). https://doi.org/10.1038/s41559-022-01701-6
* Swasigood, H. E. (1985). "Characteristics of Edible Fluids of Animal Origin: Milk". In ''Food Chemistry''; 2nd edition. Revised and Expanded. O. R. Fennema, Ed. New York: Marcel Dekker, Inc. pp.&nbsp;791–827.
* Taylor, David. "The English dairy industry, 1860-1930." ''Economic History Review'' 29.4 (1976): 585-601. [https://www.jstor.org/stable/2595345 online]

* {{cite journal | last1 = Wolfson | first1 = D. J. | author-link = | year = 1996 | title = Beyond the law: Agribusiness and the systemic abuse of animals raised for food or food production | journal = Animal Law | volume = 2 | page = 123 }}
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[[Category:Dairy| ]]
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