The Manufacture of Cheddar Cheese from Pasteurized Milk PDF Download

Author: John Langley Sammis
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 122

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Author: John Langley Sammis
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 108

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Pp. 90.

Author: Walter Van Price
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 44

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Author: University of Wisconsin--Madison. Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Harry Ream Lochry
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 44

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Author: Ricki Carroll
Publisher: Storey Publishing
ISBN: 1580174647
Category : Cooking
Languages : en
Pages : 289

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Book Description
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

Author: John Langley Sammis
Publisher: Wentworth Press
ISBN: 9781363958078
Category : History
Languages : en
Pages : 110

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: P L H McSweeney
Publisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 425

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Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field

Author: Paul Andrew Downs
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 44

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Author: Barry A. Law
Publisher: John Wiley & Sons
ISBN: 1444347896
Category : Technology & Engineering
Languages : en
Pages : 474

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Book Description
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.