<oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><dc:identifier>http://pec.lib.wvu.edu/record/P16697</dc:identifier><dc:date>1933</dc:date><dc:title>Factors governing the manufacture of sweet-curd cottage cheese. </dc:title><dc:description>Journal article reprint from:&amp;lt;em&amp;gt; Journal of Dairy Science&amp;lt;/em&amp;gt;, v.16:no.5 (1933:Sept.). </dc:description><dc:creator>Thurston, L. M.</dc:creator><dc:creator>Gould, Ira, Jr.</dc:creator><dc:subject>Cottage cheese.</dc:subject><dc:type>14256</dc:type></oai_dc:dc>