Author: Miles Laboratories. Marschall ProductsPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 147
Book Description
Proceedings from the Twenty-Third Annual Marschall Italian Cheese Seminar
Author: Miles Laboratories. Marschall ProductsPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 147
Book Description
Proceedings from the Twenty-Third Annual Marschall Italian Cheese Seminar (including Specialty Cheese), September 16, 17 & 18, 1986, [Madison, Wisconsin]
![Proceedings from the Twenty-Third Annual Marschall Italian Cheese Seminar (including Specialty Cheese), September 16, 17 & 18, 1986, [Madison, Wisconsin] PDF](https://books.google.com/books/content/images/frontcover/_PjLmAEACAAJ?fife=w80-h100)
Author: Proceedings from the Annual Marschall Invitational Italian Cheese Seminar
Author: Proceedings from the 23. Annual Marschall Italian Cheese Seminar (including Specialty Cheese), 1986
Author: Proceedings from the Twenty-Second Annual Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, September 11 & 12, 1985
Author: Proceedings from the Twentieth Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, U.S.A., September 14 & 15, 1983
Author: Proceedings from the Nineteenth Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, U.S.A., September 15 & 16, 1982
Author: Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University & the Cornell University Agricultural Experiment Station
Author: New York State College of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 780
Book Description
Technology of Cheesemaking
Author: Barry A. LawPublisher: John Wiley & Sons
ISBN: 1444347896
Category : Technology & Engineering
Languages : en
Pages : 474
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.
Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University & the Cornell University Agricultural Experiment Station
Author: New York State College of Agriculture and Life SciencesPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 152
Book Description