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Traditional Cheesemaking (SKAT, 1989, 74 p.)
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Traditional Cheesemaking
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Cover
Traditional Cheesemaking (SKAT, 1989, 74 p.)
(introduction...)
Acknowledgments
Preface
Introduction
Part I: Bacteria
Part II: From milk to cheese
Chapter 1: Milk
Chapter 2: Curd
Chapter 3: Cheese
Part III: Beyond cheesemaking
Chapter 1: Other foods from milk
Chapter 2: The rural cheese factory
Appendices
Cheese formulae
Types of dairy cultures
See also
Cheese
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