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Cheese production: raw materials, technologies, recipes

49.99 €
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Cheese production: raw materials, technologies, recipes
49.99 €
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The latest edition of a book widely known in the West reflects modern production technologies and cheese recipes. The authors consistently provide recommendations for each stage of the technological process, examining in detail the possible causes of spoilage of products at various stages of production. The book covers almost all issues of interest to a practicing cheesemaker: raw materials, their preparation, separation, equipment for drying, molding, pressing, packaging and other stages of the technological process. The book is intended for technologists, production managers, laboratory staff of dairy industry enterprises, equipment suppliers, and will also be useful to workers of small dairies and farms.
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