TransliterationNikolaev A. M. Proizvodstvo myagkikh syrov.

Author: Nikolaev, Alexander Andreevich

Publication Date: 1941

Publication Place: n/a

Description: Short description: In Russian .The first part of the book provides a brief history of the production of soft cheeses in different countries, the characteristic features of these cheeses, a description of the preparation of milk for winding down, and the requirements for milk The special part examines in detail the production of camembert and brie cheeses, the production of appealing fresh and mature cheeses, the so-called tea and coffee cheeses, whose sharp taste and aroma excite appeal, the production of resin cheeses, Limburg cheeses and Medynsky cheeses, which have a generic taste, rockphor (including blue rockphor from cow's milk Please feel free to contact us for a detailed description of the copies available. SKUalbb5658255f98c6ad0

SKU: albb5658255f98c6ad0