Literature

Neufchâtel and cream cheese

Subtitle: farm manufacture and use

K. J. (Kenneth Jesse) Matheson and F. R. (Francis Ray) Cammack

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1. Front matter 2. CHARACTERISTICS OF THE NEUFCHÂTEL GROUP OF CHEESES.3. THE MANUFACTURE OF NEUFCHÂTEL AND CREAM CHEESE.4. COST OF MANUFACTURE.5. MARKETING.6. EQUIPMENT FOR MAKING NEUFCHÂTEL AND CREAM CHEESES.7. SUMMARY OF DIRECTIONS.8. THE USE OF NEUFCHÂTEL AND CREAM CHEESE IN THE DIET.

Neufchâtel and cream cheese

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