Abstract
A SECOND edition of this little book having been called for, the authors have taken advantage of the opportunity for introducing a certain amount of new matter. With true commercial instinct, thev have put in a section describing fully the preparation of Bulgarian sour milk and sour cheese, but their chief object is to give a number of recipes for making soft cheese—often known as cream cheese—likely to sell well and at a good profit.
The Practice of Soft Cheesemaking. A Guide to the Manufacture of Soft Cheese and Preparation of Cheese for Market.
By C. W. Walker-Tisdale T. R. Robinson. Second edition, revised. Pp. 04. (London: Office of the Dairy World, 1910.) Price 1s. net.
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The Practice of Soft Cheesemaking A Guide to the Manufacture of Soft Cheese and Preparation of Cheese for Market . Nature 85, 71 (1910). https://doi.org/10.1038/085071c0
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DOI: https://doi.org/10.1038/085071c0