<div class="description">
<dl><dd>Caption title</dd>
<dd>"April 1948."</dd>
<dd>Contribution from Bureau of Dairy Industry</dd>
<dd>"Revision of a previous edition written by H.L. Wilson ... and C.S. Trimble."</dd>
<dd>Introduction. pp. 2</dd>
<dd>Factors affecting quality of cottage cheese -- Equipment required. pp. 3</dd>
<dd>Setting the skim milk. pp. 5</dd>
<dd>Cutting the curd -- Cooking the curd. pp. 6</dd>
<dd>Washing and draining the curd -- Salting and chilling the curd -- Enriching and mixing the curd. pp. 8</dd>
<dd>Storing cottage-cheese curd -- Marketing. pp. 11</dd>
<dd>Brief directions for making cottage cheese -- Federal definitions and standards for cottage cheese. pp. 13</dd>
<dd>Cottage cheese is a nutritious food product which, when properly made and cared for, is valued highly by the public. It is essentially a skim milk curd into which cream is usually incorporated. The character and quality of the finished product, however, depend very largely on the methods of manufacture</dd></dl><br>Subjects: Cheesemaking; Cottage cheese</div>
<div class="fn value">
<dl><dd>Lochry, Harry R. (Harry Ream), 1886-</dd>
<dd>United States. Department of Agriculture</dd></dl></div>
Internet Archive identifier