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Hand-book on Cheesemaking, by George Newell, Part 1

Boring Books for Bedtime Readings to Help You Sleep

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How to Make a Good Cheese

The development of lactic acid is a species of fermentation, induced by the spontaneous increase of inherent minute bacteria. It takes many days of careful observation and fine testing to understand its nature enough to make it your servant in the cheese-making art. A maker who can perceive it only as it is revealed by stringing on the iron is not competent to be in charge of a factory for anybody could detect it there.

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