The Cheesemaking Manual
Seiten
2005
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd) (Verlag)
978-0-632-05985-0 (ISBN)
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd) (Verlag)
978-0-632-05985-0 (ISBN)
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A guide to cheesemaking. It provides key information on this subject which is useful for those involved in cheesemaking and product development. It is suitable for dairy industry personnel.
This excellent, succinct guide to cheesemaking has arisen from successful courses provided for dairy industry personnel at The Milk Marque's Product Development Centre. The book provides key, cutting-edge information on this subject which is vital for all those involved in cheesemaking and product development. Dairy industry personnel should always have a copy of this most useful book to hand.
This excellent, succinct guide to cheesemaking has arisen from successful courses provided for dairy industry personnel at The Milk Marque's Product Development Centre. The book provides key, cutting-edge information on this subject which is vital for all those involved in cheesemaking and product development. Dairy industry personnel should always have a copy of this most useful book to hand.
Val Bines, New Product Development Manager, J G Quicke & Partners, Devon, UK
Contents * The history of cheesmaking * Principles of cheesemaking * Milk * Starters * Coagulants * Other cheemaking ingredients * Unformed soft cheese * Soft and semi soft formed cheese * Mould and surface ripened cheese Hard cheese without eyes Cheese with eyes * Pasta filata * Salting of cheese * Grading and judging * Cheese and safety quality .Glossary.Bibliography.Recipes
| Zusatzinfo | 85 illustrations |
|---|---|
| Verlagsort | Chicester |
| Sprache | englisch |
| Maße | 172 x 244 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-632-05985-0 / 0632059850 |
| ISBN-13 | 978-0-632-05985-0 / 9780632059850 |
| Zustand | Neuware |
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