官方藏书 / Cooking_and_Drinking / Hand-book on cheese making

Hand-book on cheese making

George E. Newell · Cooking_and_Drinking · 31 章

目录

HAND-BOOK ——ON—— CHEESE MAKING,ACKNOWLEDGMENT.PREFACE.Utensils Necessary to Stock a Factory.CLEANING UP.THE CURING ROOM.CARE OF CHEESE.EXPERIENCED HELP.WHERE OUR CHEESE GOES TO.MOISTURE IN CHEESE.RULE FOR MAKING OUT DIVIDENDS.THE WHEY VAT.WHYS AND WHEREFORES.POTENT MAXIMS FOR THE CHEESE MAKER.CHEESE FOR THE BRITISH MARKET.SKIMMED CHEESE.FLOATING CURD.BOXING CHEESE FOR MARKET.THE HOT IRON TEST.MILK.SALT.HOME-MADE CHEESE.OCTOBER CHEESE.A SIGNIFICANT REPORT.PREPARED RENNET AND COLOR.CHEESE THAT HUFF.FACTORY UTENSILS.Chapter 28 Chapter 29 Chapter 30 THE FULL PROJECT GUTENBERG™ LICENSE