Overview

Full Product Details

Author:   Josef Dubach ,  Bill Hogan
Publisher:   ITDG Publishing
Imprint:   ITDG Publishing
Dimensions:   Width: 15.70cm , Height: 0.70cm , Length: 23.40cm
Weight:   0.153kg
ISBN:  

9780946688432

ISBN 10:   0946688435
Pages:   84
Publication Date:   15 December 1989
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Contents Illustrations Preface Introduction Why make cheese? Basic cheesemaking principles Part I Bacteria Factors affecting the survival of bacteria; bacteria in cheese Part I1 From milk to cheese Chapter 1: Milk Milk production; reception; analysis; pasteurization; cultures; coagulation Chapter 2: Curd Cutting; stirring; removal of whey; washing and salting; moulding and pressing; weighing; brining Chapter 3: Cheese Maturation; Provolone; preserving and record keeping; common problems and their causes Part III Beyond cheesemaking Chapter 1: Other foods from milk Whey; Ricotta, cream; butter; yoghurt Chapter 2: The rural cheese factory 63 Location; construction; equipment; production costs; key points Appendices 1. Cheese formulae 2. Types of dairy cultures

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Author Information

Now deceased, Josef Dubach was a Swiss cheese-maker and was sent by the Swiss Development Corporation to poorer countries to teach them the art of cheese-making. The aim was to help raise standards of living in the same way that cheese had done in the Swiss valleys. Bill Hogan was taught cheese making skills by the late Josef Dubach in Costa Rica

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