The Manufacture Of Cheese Of The Cheddar Type From Pasteurized Milk Classic Reprint

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Excerpt from Making American Cheddar Cheese of Uniformly Good Quality From Pasteurized Milk A survey made in 1949 by the National Cheese Institute in 20 of the leading cheese-producing States, showed that 71 percent of the factories, making 80 percent of the American type cheese, were equipped to pasteurize the milk. In 11 States. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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Excerpt from Cheddar Cheese Making A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the Various steps in the process is absolutely necessary in order to master the profession. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.