Copyright. Used by permission. Do not change the body text.We do not have permission to modify this work. Treat it as open access, which is an exception to the Appropedia license. Read more...
If you have more information about the permissions, please leave a note on the talk page.
B1132.gif
Source data
Year 1989
  1. (introduction...)
  2. Acknowledgments
  3. Preface
  4. Introduction
  5. Part I: Bacteria
  6. Part II: From milk to cheese
  7. Part III: Beyond cheesemaking
  8. Appendices

See also[edit | edit source]

Page data
Authors Eric Blazek
License CC-BY-SA-4.0
What links here 16 pages
Impact Number of visits to this page and its redirects. 202
Created April 11, 2006 by Eric Blazek
Modified May 17, 2022 by Felipe Schenone
Cite as Eric Blazek (2006–2022). "Traditional Cheesemaking". Appropedia. Retrieved March 25, 2023.
Retrieved from "https://www.appropedia.org/w/index.php?title=Traditional_Cheesemaking&oldid=627903"
Cookies help us deliver our services. By using our services, you agree to our use of cookies.