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The Practice of Soft Cheesemaking A Guide to the Manufacture of Soft Cheese and Preparation of Cheese for Market

Nature volume 85, page 71 (17 November 1910) | Download Citation

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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.

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https://doi.org/10.1038/085071c0

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