The "Science and Practice of Cheese-Making" by Charles Publow is a comprehensive treatise on the manufacture of American Cheddar Cheese and other varieties. This book serves as a textbook for dairy teachers and students in the classroom and workroom, as well as a handbook and reference for practical use. With 516 pages, this paperback book covers the science and practice of cheese-making, making it a valuable resource for those interested in the art of cheese production. Science and Practice of Cheese-Making : A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, 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 by Charles Publow
