Abstract
As already stated, it is prudent for a cheesemaker attempting the manufacture of unfamiliar varieties of cheese to first gain experience with that variety. Although a recipe is a guide to the practice of cheesemaking there are often sound reasons, sometimes local, for certain deviations from written guides. These reasons may not apply elsewhere.
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© 1998 Springer Science+Business Media New York
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Robinson, R.K., Wilbey, R.A. (1998). Selected cheese recipes. In: Cheesemaking Practice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5819-4_19
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DOI: https://doi.org/10.1007/978-1-4615-5819-4_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7667-5
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