The Manufacture of Low-acid Rennet-type Cottage Cheese PDF Download
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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 : 12
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Book Description
Author: Harry Ream Lochry
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 16
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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: Nelda Griffin
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 14
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Book Description
Author: United States. Bureau of Dairy Industry
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 424
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 228
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 184
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Book Description
Author: George Patrick Sanders
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 160
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Author: United States. Agricultural Research Service. Dairy Laboratory
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 170
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Author: United States. Agricultural Research Service. Dairy Products Laboratory
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 164
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Author: Dairy Industry Bureau
Publisher:
ISBN:
Category :
Languages : en
Pages : 12
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Book Description
