The Manufacture of Neufchâtel and Cream Cheese in the Factory
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First published in 1920, this book provides detailed instructions for making two types of cheese in a commercial setting. It covers topics such as milk handling, pasteurization, and the use of starter cultures, as well as providing recipes for various kinds of cheese. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or...
First published in 1920, this book provides detailed instructions for making two types of cheese in a commercial setting. It covers topics such as milk handling, pasteurization, and the use of starter cultures, as well as providing recipes for various kinds of cheese. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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