 |  | Traditional Cheesemaking (SKAT, 1989, 74 p.) | ||
|  | (introduction...) | ||
 | | Acknowledgments | ||
| | Preface | ||
| | Introduction | ||
| | Part I: Bacteria | ||
|  | Part II: From milk to cheese | ||
| | Part III: Beyond cheesemaking | ||
| | Appendices | ||
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Translated by Bill Hogan
Intermediate Technology Publications
in association with the Swiss Centre for Appropriate Technology (SKAT)
1989
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