 |  | Traditional Cheesemaking (SKAT, 1989, 74 p.) | ||
 |  | (introduction...) | ||
| | Acknowledgments | ||
| | Preface | ||
| | Introduction | ||
| | Part I: Bacteria | ||
|  | Part II: From milk to cheese | ||
| | Chapter 1: Milk | ||
| | Chapter 2: Curd | ||
| | Chapter 3: Cheese | ||
| | Part III: Beyond cheesemaking | ||
| | Chapter 1: Other foods from milk | ||
| | Chapter 2: The rural cheese factory | ||
| | Appendices | ||
| | 1. Cheese formulae | ||
| | 2. Types of dairy cultures | ||
