+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Home-made butter, cheese and yoghurt



Home-made butter, cheese and yoghurt



Home made butter, cheese and yoghurt: 72



This attractive book is for people who want to make butter, cheeses or yoghurt on a small scale (probably using less than or equal to 3 gal milk at a time), for use at home. Following general descriptions of the basic requirements in the room to be used as the dairy and of the cheeses possible to make, details are given of equipment necessary for making butter, cheeses and yoghurt. Clear instructions are given for the methods of preparation of these dairy products.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000396657

Download citation: RISBibTeXText


Related references

Cheese, butter and yoghurt made simple. Kase Butter Joghurt leicht selbstgemacht: 98, 1988

Studies on soft type cheese manufactured by addition of yoghurt. 2. Growth behaviour of the starter bacteria in yoghurt-cheese and the effect of yoghurt-cheese ingestion on microflora in rat digestive tract. Japanese Journal of Dairy and Food Science 38(4): A-161-A-167, 1989

Diversity in the tehnological properties of yoghurt bacteria isolated from home made yoghurt. FEMS Congress of European Microbiologists Abstract Book (1): 216, 2003

Development of a yoghurt made from soya with added cheese whey. II: durability of cheese whey for yoghurt made from soya whey. Alimentaria 38(327): 113-116, 2001

Use of starters in yoghurt, butter and cheese production. Tarm Orman ve Koyisleri Bakanlg Dergisi (31): 7-10, 1988

Manufacturing a process cheese loaf utilizing daisy cheese and curd made from nonfat dry milk Butter. Cheese And Milk Prod Jour 46(11): 20, 1955

Selection of starters for a traditional Turkish yayik butter made from yoghurt. Food microbiology02 19(4): 303-312, 2002

When butter becomes cheese and yoghurt. (Household purchases of milk products from 1975 to 1991). Lait et Nous ( 1): 20-25, 1993

Chemical, physical, and biologic properties of butter and ghee. Analyses of samples made from milk and from yoghurt. J. Amer. Dietetic Assoc 55: 267-272, 1969

Characteristics of gouda cheese and yoghurt made from milk containing penicillin. Scienza e Tecnica Lattiero Casearia 24(2): Notiz. Tec. 25-32, 1973

Utilization of buffalo milk Cheddar cheese made using butter milk solids in processed cheese manufacture. Indian Journal of Dairy Science 49(5): 353-355, 1996

Bacteriological appraisal of dairy-made and home-made Cottage cheese. Roczn. panst. Zakl. Hig, 17: 3, 237-45, 1966

Bacteriological examination of cottage cheese produced in dairies as well as home-made cheese. Roczniki Panstwowego Zakladu Higieny 17(3): 237-245, 1966

Effect of different amounts of rennet and yoghurt culture on the properties of ras cheese made from dry whole milk. Ain Shams University Faculty of Agriculture Research Bulletin (1703): 1-21, 1981

Experimental aflatoxin production in home-made yoghurt. Zeitschrift fur Lebensmittel Untersuchung und Forschung 186(4): 323-326, 1988