 | Traditional Cheesemaking (SKAT, 1989, 74 p.) |
 |  | (introduction...) |
| | Acknowledgments |
| | Preface |
| | Introduction |
| | Part I: Bacteria |
|  | Part II: From milk to cheese |
| | Chapter 1: Milk |
| | Chapter 2: Curd |
| | Chapter 3: Cheese |
| | Part III: Beyond cheesemaking |
| | Chapter 1: Other foods from milk |
| | Chapter 2: The rural cheese factory |
| | Appendices |
| | 1. Cheese formulae |
| | 2. Types of dairy cultures |
(introduction...)
Josef Dubach
SKAT 1989
|
|