Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1325-9656-7 |
Объём: | 72 страниц |
Масса: | 129 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
High Quality Content by WIKIPEDIA articles! Farmer cheese is most often an unripened cheese made by adding bacterial starter and rennet to acidify milk. During coagulation the mixture separates into curds and whey, then the whey is drained off. Further pressing out of the moisture yields the malleable solid results of pot cheese, whilst even more pressing makes farmer cheese, which is solid, dry and crumbly.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.