The Manufacture of Low-Acid Rennet-Type Cottage Cheese (Classic Reprint) PDF Download
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Author: Harry Ream Lochry
Publisher: Forgotten Books
ISBN: 9780265797716
Category :
Languages : en
Pages : 20
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Book Description
Excerpt from The Manufacture of Low-Acid Rennet-Type Cottage Cheese Introduction Factors affecting quality of cottage cheese Equipment required Setting the skim milk Cutting the curd_ Cooking the curd c c Washing and draining the curd. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Harry Ream Lochry
Publisher: Forgotten Books
ISBN: 9780265797716
Category :
Languages : en
Pages : 20
Get Book Here
Book Description
Excerpt from The Manufacture of Low-Acid Rennet-Type Cottage Cheese Introduction Factors affecting quality of cottage cheese Equipment required Setting the skim milk Cutting the curd_ Cooking the curd c c Washing and draining the curd. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: HARRY LAWRENCE. WILSON
Publisher:
ISBN: 9781527839717
Category :
Languages : en
Pages : 0
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Harry Lawrence Wilson
Publisher:
ISBN:
Category : Cottage cheese industry
Languages : en
Pages : 10
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Book Description
Author: Harry Lawrence Wilson
Publisher:
ISBN:
Category : Cottage cheese industry
Languages : en
Pages : 12
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Book Description
Author: Harry Lawrence Wilson
Publisher:
ISBN:
Category : Cottage cheese industry
Languages : en
Pages : 11
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Book Description
Author: HARRY REAM. LOCHRY
Publisher:
ISBN: 9781033959602
Category :
Languages : en
Pages : 0
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Book Description
Author: Harry Ream Lochry
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 14
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Book Description
Cottage cheese is a nutritious food product which, when properly made and cared for, is valued highly by the public. It is essentially a skim milk curd into which cream is usually incorporated. The character and quality of the finished product, however, depend very largely on the methods of manufacture.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 3
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Book Description
Author: United States. Bureau of Dairy Industry. Division of Dairy Manufacturing Investigations and Introduction
Publisher:
ISBN:
Category :
Languages : en
Pages : 10
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Book Description
