Cheesemaking Practice
Author:   R. Andrew Wilbey ,  J.E. Scott ,  Richard K. Robinson
Publisher:   Chapman and Hall
Edition:   3rd ed. 1998
ISBN:  

9780751404173


Pages:   449
Publication Date:   30 September 1998
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Cheesemaking Practice


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Overview

"In the late 1990s, cheesemaking remains a blend of ""art and science"" for, while much cheese is made in computer-controlled factories relying on strict standardization to handle the large volumes of milk involved, the production of top qaulity cheese still relies upon the innate skill of the cheesemaker. This book therefore, in revised form, includes at one end of the spectrum , details of the technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. A student of dairy science will need to consult other texts in order to complete their knowledge of the cheesemaking process, but it is hoped that the text will stimulate readers to delve more deeply."

Full Product Details

Author:   R. Andrew Wilbey ,  J.E. Scott ,  Richard K. Robinson
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   3rd ed. 1998
Dimensions:   Width: 15.50cm , Height: 2.60cm , Length: 23.50cm
Weight:   1.840kg
ISBN:  

9780751404173


ISBN 10:   0751404179
Pages:   449
Publication Date:   30 September 1998
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Preface . A Brief History of Cheese. Importance of Cheese as a Food. Cheese Varieties. Introduction to Cheesemaking. Milk as a Raw Material for Cheesemaking. Bacteriology in Relation to Cheesemaking. Tests for Acidity and Chemical Analysis in Process Control. Additives Used in Cheese Milks. Starter Cultures. Preparation of Cheese Milks. Coagulants and Precipitants. Cheesemaking Operations. Cheese Manufacture. Machanization of Cheesemaking. Cheese Maturation. Cheese Faults and Cheese Grading. Membrane Filtration of Milk and Whey. Cheese Whey and Its Uses. Selected Cheese Recipes

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