02226cam a22003253u 4500 30936 UtSlPG 20260610133715.0 m cr n 260607r2010||||utu|||||o|||||||||||||| d UtSlPG nl iso639-1 SF Hollman, Pierre Jean Handboek voor den kaasmaker in Nederland Salt Lake City, UT : Project Gutenberg, 2010 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2010-01-11 Produced by Anna Tuinman, Eline Visser and the Online Distributed Proofreading Team at https://www.pgdp.net "Handboek voor den kaasmaker in Nederland" by Pierre Jean Hollman is a comprehensive manual on cheese production, written in the late 19th century. This work serves as a practical guide for farmers and cheesemakers, focusing on enhancing the quality of cheese in the Netherlands. The book discusses the scientific principles behind cheese making, the properties of milk, and includes techniques for improving the production process. The opening of the manual sets the stage for a detailed exploration of the essential aspects of cheese production, emphasizing the importance of understanding the raw material—milk. Hollman outlines the composition of milk and potential factors that can affect its quality. He highlights common problems faced by cheesemakers, such as the reasons behind low market prices for certain cheeses, aiming to inform and guide readers towards achieving better results in their cheese making practices. The thoroughness and scientific approach promise a valuable resource for both seasoned professionals and those newly venturing into the field. (This is an automatically generated summary.) Original publication data not identified Cheesemakers -- Netherlands -- Handbooks, manuals, etc. Cheesemaking -- Netherlands -- Handbooks, manuals, etc. Cheese -- Varieties -- Netherlands https://www.gutenberg.org/ebooks/30936 71782 71782