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Description
Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and... read more
First Sentence
Great care must be taken when choosing equipment for use with milk or milk products because milk is an ideal medium for the growth of bacteria (especially when it is warm), and it will easily turn sour and produce 'off' flavours.
Table of Contents
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