The Manufacture of Neufchâtel and Cream Cheese in the Factory (Paperback) (ISBN-13: 9781022755062)

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.

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