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.

Bibliographic Details

Main Author:	O'Connor, C.B.
Format:	Training Material
Language:	Inglés
Published:	International Livestock Centre for Africa 1993
Subjects:	cheesemaking traditional technology small farms cheese food technology chemical composition coagulating curd food preservation
Online Access:	https://hdl.handle.net/10568/2733