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Neufchâtel and cream cheese
Kenneth Jesse Matheson and Francis Ray Cammack
Starters, pasteurization, standardizing the milk: soft cheese demands precision, and Matheson supplies it. His manual on Neufchatel and cream cheese details clean utensils, ripening, and the making itself, federal dairy science at creamery scale. The delicate end of the cheese trade, mastered step by step. Make the tender cheeses that spoil first and sell fastest.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
101 chapters
- 1NEUFCHÂTEL AND CREAM CHEESE: FARM MANUFACTURE AND USE
- 2CONTENTS.
- 3CHARACTERISTICS OF THE NEUFCHÂTEL GROUP OF CHEESES.
- 4THE MANUFACTURE OF NEUFCHÂTEL AND CREAM CHEESE.
- 5QUALITY OF MILK.
- 6CLEAN UTENSILS.
- 7RIPENING THE MILK.
- 8THE USE OF STARTERS.
- 9STANDARDIZING THE MILK.
- 10PASTEURIZATION.
- 11MAKING THE CHEESE.
- 12COST OF MANUFACTURE.
- 13COST OF MAKING CREAM CHEESE.
- 14COST OF MAKING PIMIENTO-CREAM CHEESE.
- 15COST OF MAKING NEUFCHÂTEL CHEESE.
- 16MARKETING.
- 17RETURNS FROM 100 POUNDS OF MILK.
- 18POSSIBILITIES.
+ 83 more. The full contents open with the book.
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