Traditional cheesemaking manual
This manual contains recipes for a number of cheese varieties which can and are being made by traditional methods at smallholder level. It is hoped that the manual will be useful to the individual milk processor and to extension workers in their efforts to develop milk processing and preservation.
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| Main Author: | |
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| Format: | Training Material biblioteca |
| Language: | English |
| Published: |
International Livestock Centre for Africa
1993
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| Subjects: | cheesemaking, traditional technology, small farms, cheese, food technology, chemical composition, coagulating, curd, food preservation, |
| Online Access: | https://hdl.handle.net/10568/2733 |
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