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Cheesemaking Practice

Author: R Scott; R K Robinson; R A Wilbey
Publisher: Boston, MA : Springer US : Imprint : Springer, 1998.
Edition/Format:   eBook : Bibliographic data : English : Third editionView all editions and formats
Summary:
The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding  Read more...
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Details

Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Bibliographic data, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: R Scott; R K Robinson; R A Wilbey
ISBN: 9781461558194 1461558190 9781461376675 146137667X
OCLC Number: 840285928
Description: 1 online resource (449 pages)
Contents: 1 A brief history of cheese --
2 Importance of cheese as a food --
3 Cheese varieties --
4 Introduction to cheesemaking --
5 Milk as a raw material for cheesemaking --
6 Bacteriology in relation to cheesemaking --
7 Tests for acidity and chemical analysis in process control --
8 Additives used in cheese milks --
9 Starter cultures --
10 Preparation of cheese milks --
11 Coagulants and precipitants --
12 Cheesemaking operations --
13 Cheese manufacture --
14 Mechanization of cheesemaking --
15 Cheese maturation --
16 Cheese faults and cheese grading --
17 Membrane filtration of milk and whey --
18 Cheese whey and its uses --
19 Selected cheese recipes.
Responsibility: by R. Scott, R.K. Robinson, R.A. Wilbey.

Abstract:

Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard- ization to handle the large volumes of milk  Read more...

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