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How to make cottage cheese on the farm

Author: K J Matheson; F R Cammack
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, 1917.
Series: Farmers' bulletin (United States. Department of Agriculture), no. 850.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
Summary:
"Cottage cheese can be made on the farm or in the home with little labor and expense -- It is a palatable, nourishing product that furnishes a means of utilizing skim milk to excellent advantage. Direction given in this bulletin are for manufacturing cottage cheese either for home use or for marketing on a small scale."--Page [2].
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Details

Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: K J Matheson; F R Cammack
OCLC Number: 15232122
Notes: Cover title.
"Contribution from the Bureau of Animal Industry."
Description: 15 pages : illustrations ; 23 cm.
Contents: A desirable food easily prepared --
Quality and its requisites --
A simple way to make small quantities for home use --
The use of starters --
Pasteurization --
Making the cheese on a larger scale --
Making the cheese with rennet or pepsin --
Adding cram and peppers --
Marketing the product --
Equipment for making cottage cheese --
Summary of ordinary process --
Summary of rennet or pepsin process.
Series Title: Farmers' bulletin (United States. Department of Agriculture), no. 850.
Responsibility: K.J. Matheson and F.R. Cammack.

Abstract:

"Cottage cheese can be made on the farm or in the home with little labor and expense -- It is a palatable, nourishing product that furnishes a means of utilizing skim milk to excellent advantage. Direction given in this bulletin are for manufacturing cottage cheese either for home use or for marketing on a small scale."--Page [2].

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