MARC record from Internet Archive

LEADER: 02342cam 2200505Ia 4500
001 1105101
005 20130403093212.0
008 120709e194804 dcua f000 0 eng d
016 7 $aCAT31105101$2DNAL
035 $a(OCoLC)ocn798568297
035 $a1105101
040 $aLHL$cLHL$dLHL$dOCLCO$dAGL
043 $an-us---
070 0 $a1$bAg84M no.119 1948
086 0 $aA 1.38:119
049 $aAGLL
100 1 $aLochry, Harry R.$q(Harry Ream),$d1886-
245 14 $aThe manufacture of low-acid rennet-type cottage cheese /$cH. R. Lochry.
250 $aRev. Apr. 1948.
260 $aWashington, D.C. :$bUnited States Department of Agriculture,$c1948.
300 $a14 p. :$bill. ;$c24 cm.
490 1 $aMiscellaneous publication / United States Department of Agriculture ;$vno. 119
500 $aCaption title.
500 $a"April 1948."
500 $aContribution from Bureau of Dairy Industry.
500 $a"Revision of a previous edition written by H.L. Wilson ... and C.S. Trimble."
505 0 $aIntroduction. pp. 2.
505 0 $aFactors affecting quality of cottage cheese -- Equipment required. pp. 3.
505 0 $aSetting the skim milk. pp. 5.
505 0 $aCutting the curd -- Cooking the curd. pp. 6.
505 0 $aWashing and draining the curd -- Salting and chilling the curd -- Enriching and mixing the curd. pp. 8.
505 0 $aStoring cottage-cheese curd -- Marketing. pp. 11.
505 0 $aBrief directions for making cottage cheese -- Federal definitions and standards for cottage cheese. pp. 13.
520 3 $aCottage 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.
650 0 $aCheesemaking.
650 0 $aCottage cheese.
710 1 $aUnited States.$bDepartment of Agriculture.
830 0 $aMiscellaneous publication (United States. Dept. of Agriculture) ;$vno. 119.
930 $a20130402$b00000000$c00000000
939 $a20121115$b20121207$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2012/11/02$dn$ejondusko$hrecon
959 $a$c2013/04/02$essouder$gap
959 $a$c2012/11/15$essouder$gother