A simplified short-time method for making cheddar cheese from pasteurized milk.

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Bibliographic Details
Main Author:	Walter, H. E.
Corporate Author:	United States. Agricultural Research Service
Other Authors:	Sadler, A. M., Malkames, J. P., Mitchell, C. D.
Format:	Government Document Book
Language:	English
Published:	[Washington, D.C.?] : U.S. Dept. of Agriculture, Agricultural Research Service, 1956.
Series:	ARS (Series) (United States. Agricultural Research Service) ; 73-11.
Subjects:	Cheddar cheese. Cheesemaking.

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Holdings details from PASCAL Offsite
Call Number:	A 77.15:73-11
A 77.15:73-11	Available Place a Hold