Last edited by Magul
Saturday, August 1, 2020 | History

2 edition of American cheese varieties found in the catalog.

American cheese varieties

Harry L. Wilson

American cheese varieties

by Harry L. Wilson

  • 50 Want to read
  • 27 Currently reading

Published by Pfizer Inc. in New York .
Written in English

    Subjects:
  • Cheese.,
  • Dairy products.

  • Edition Notes

    Includes bibliographies.

    Statementby Harry L. Wilson and George W. Reinbold.
    SeriesPfizer cheese monographs -- v. 2.
    ContributionsReinbold, George Wilmer, 1919-
    The Physical Object
    Pagination67 p.
    Number of Pages67
    ID Numbers
    Open LibraryOL14188409M

    The science and practice of cheese-making: a treatise on the manufacture of American Cheddar cheese and other varieties: intended as a text-book for the use of dairy teachers and students in classroom and workroom / by Lucius L. Van Slyke and Charles A. :// Find helpful customer reviews and review ratings for The Cheese Handbook: Over Varieties Described, with Recipes at Read honest and unbiased product reviews from our ://

    The science and practice of cheese-making: a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom: prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations / The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than cheese varieties

    Cheese; a treatise on the manufacture of American Cheddar cheese and some other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom; prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese Latin American white cheese was produced by direct acidification of whole milk to pH to at 82 C. In a typical trial, whole milk ( kg) was heated to 82 C in a cheese ://


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American cheese varieties by Harry L. Wilson Download PDF EPUB FB2

Additional Physical Format: Online version: Wilson, Harry L. American cheese varieties. New York, Pfizer Inc. [©] (OCoLC) Document Type: This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.

Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book. Varieties Of Cheese. There is a cheese for every taste. The housekeeper should know the ways in which various kinds of cheese are used and choose the variety best suited American Cheese Varieties (Pfizer Cheese Monographs, Vol.

2) [Harry L. Wilson, George W. Reinbold] on *FREE* shipping on qualifying offers. American Cheese Varieties (Pfizer Cheese Monographs, Vol. 2) This concise monograph describes in some detail the methods of manufacture of long-hold and short-hold Cheddar cheeses, as well as long-hold washed curd, short-hold washed curd and Colby cheeses.

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[Van Slyke, Lucius L. ] on *FREE* shipping on qualifying offers. The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties APA citation style: Van Slyke, L. & Publow, C.

() The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and York, O. Judd company. [Web.] Retrieved from the Library of Congress, :// The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom.

by Van Slyke, Lucius L. (Lucius Lincoln), ; Publow, Charles Albert, The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom by Van Slyke, Lucius L.

(Lucius Lincoln), ; Publow, Charles A. Free Online Library: American cheese, artisan style: Domestically produced varieties have come into their own, boosted by quality that equals or surpasses long-popular imports. (Special section: Dairy/Deli/Bakery).(a discussion of the growth in popularity of American-made cheese, Industry Overview) by "Progressive Grocer"; Business Food and beverage industries Retail industry Cheese Forecasts +cheese,+artisan+style:+Domestically+produced.

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The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint) › Books › Politics & Social Sciences › Politics & Government.

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Van Slyke, Lucius L. (Lucius Lincoln), Publow, Charles A. (Charles Albert),joint authorFull text of "The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom" See other formats