Abstract
THIS book deals with the technical side of cheese-making, and is intended to serve both as a textbook for dairy students and as a reference-book for practical cheesemakers. The subject-matter is well chosen, and whilst the explanations which are given at each stage are clear and simple, there is a great deal of practical information which it has previously been difficult to obtain in print.
Practical Cheesemaking: A General Guide to the Manufacture of Cheese.
By C. W. Walker-Tisdale Walter E. Woodnutt. Pp. 182. (London: Headley Bros., Ltd., 1917.) Price 4s. 6d. net.
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Practical Cheesemaking: A General Guide to the Manufacture of Cheese. Nature 100, 204 (1917). https://doi.org/10.1038/100204a0
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DOI: https://doi.org/10.1038/100204a0