CHAPTER VI
CLASSIFICATION 81-88
Basis of classification, 104; Processed cheeses, 105; Whey cheeses, 106; Soft and hard cheeses, 107; Relation of moisture to classes, 108; Relation of heat to classes, 109.
CLASSIFICATION 81-88
Basis of classification, 104; Processed cheeses, 105; Whey cheeses, 106; Soft and hard cheeses, 107; Relation of moisture to classes, 108; Relation of heat to classes, 109.