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Tag Archives: Cheesemaking

ACS BOK DOMAIN 9 – BIBLIOGRAPHY FOR REGULATIONS AND REGULATORS

CSG 2017 Domain 9 Bibliography:   Links to Articles Re Regulations and Regulators: ACS Domain 9 BOK Regulators and Regulations Domain 9 – Marcella’s Bullet Points and Terms to Know ACS Safe Cheesemaking Hub ACS Food Safety   Documents Filed in Group: Who Will Regulate My Food Business (Rushing et al).pdf The Use of HACCP

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ACS BOK DOMAIN 8 – BIBLIOGRAPHY FOR CHEESE SERVICE

CSG Domain 8 Bibliography for Cheese Service 9th Street Di Bruno Monger Talks Cheese and Beer Pairings Cowgirl Creamery – Life of a Monger Cheese 101 with Andrew, the Monger How to Cut Comte Maker and Monger: Melbourne’s Best Monger How to Cut and Wrap Cheese How to Wrap Small Pieces of Cheese Four Things

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ACS BOK DOMAIN 7 – BIBLIOGRAPHY FOR CHEESE ASSESSMENT AND EVALUATION

CSG Domain 7 Bibliography: Links to Articles Re Assessment and Evaluation: ACS BOK – Domain 7 – Cheese Assessment and Evaluation Marcella’s Bullet Points and Terms to now for Domain 7 Real Cheesy Chemistry Effective Cheesemongering Lysolac Testing Parmesan Cheese Requirements for Sensory Evaluation   Documents Posted in Cheese Study Group: Peg Smith Presentation.pdf JC-Tutorial-Clark-Greeley

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