Abstract
THE revised edition of this small volume appears at an opportune time, as there is a considerable demand for information as to the best means of utilising small quantities of milk. Full working details concerning the manufacture of soft cheeses are given along with chapters upon the production of clean milk, the preparation of cream, and the packing and marketing of the soft cheese. Those unacquainted with the terms used in dairying will find the explanations given in one of the sections of great help, whilst the regulations of the Board of Agriculture will be found useful for reference purposes.
The Practice of Soft Cheesemaking.
Fourth revision. By C. W. Walker-Tisdale and T. R. Robinson. Pp. 106. (London: John North, 1918.) Price 3s. net.
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The Practice of Soft Cheesemaking . Nature 102, 64 (1918). https://doi.org/10.1038/102064b0
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DOI: https://doi.org/10.1038/102064b0