Cheese
Subtitle: a treatise on the manufacture of American Cheddar cheese and some other varieties
By: --intended as a text-book for the use of dairy teachers and students in classroom and workroom--prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese factory operations. By Lucius L. Van Slyke, Walter V. Price.
Contributors: Price, Walter V. 1896- joint author.
Publisher: Orange Judd publishing company, inc.; K. Paul, Trench, Trubner & co., ltd.
Published: 1927
Place of publication: New York; London
Language: eng
Number of pages: 364
Subjects: Cheese.
Notes: "The literature of cheese-making": p. 330-344.
"The successor of 'The science and practice of cheese-making' (Van Slyke and Publow), published in 1909 ... Rewritten in order to bring the subject matter up to date."--Pref.