Author: Charles William Walker-TisdalePublisher:
ISBN:
Category : Butter
Languages : en
Pages : 212
Book Description
Farm & Creamery Buttermaking and Students Reference Book
Author: Charles William Walker-TisdalePublisher:
ISBN:
Category : Butter
Languages : en
Pages : 212
Book Description
The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market
Author: C. W. Walker-TisdalePublisher: Read Books Ltd
ISBN: 1447487699
Category : Cooking
Languages : en
Pages : 117
Book Description
Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to find in its first editions. We have now republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing and Marketing. - Dairy Terms. - Regulations. - Preservatives and Colouring. - Measures. - etc. The book is illustrated with full page vintage photos and various line drawings. Twelve pages of advertisements for dairy equipment and associated items have been reproduced for their historical interest. This fascinating little book will be of much interest to anyone with an interest in dairy farming or the production of dairy products on a large or small scale. "The book is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired." - FARMING PRESS.
Practical Cheesemaking
Author: Charles William Walker-TisdalePublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 210
Book Description
The Dairy World and the British Dairy Farmer
Author: Farmers' Guide
Author: The Complete Guide to Making Cheese, Butter, and Yogurt at Home
Author: Richard HelwegPublisher: Atlantic Publishing Company
ISBN: 160138355X
Category : Cooking
Languages : en
Pages : 314
Book Description
This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
Nature
Author: Sir Norman LockyerPublisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 736
Book Description
The Journal of the Board of Agriculture
Author: The American Produce Review
Author: The Producer's Marketing Guide
Author: Grover Cleveland TarmanPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 62
Book Description