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Free guides on cheese, yogurt, milk, UHT, butter and by-products. Written for home makers and working plants.

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For the kitchen stove and the 2,000 litre vat alike.

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Written for two kinds of makers

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Small batches on a kitchen stove. Safe pasteurization, a first fresh cheese, yogurt that sets every time.

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Yield, milk standardization, HACCP records and traceability for small and mid-sized dairies.

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