Cheesemaker's Handbook
49.99 €
The only thing available 2
Cheesemaker's Handbook
49.99 €
The second edition of the reference book, which has gained popularity among industry specialists and amateur cheesemakers, takes into account significant changes in the legislative and regulatory framework, and also makes corrections and additions to theoretical and practical issues of cheesemaking.
The reference book examines in detail a wide range of issues of modern cheesemaking. The topics of quality and preparation of milk and other components used in cheese production, as well as general cheesemaking technology (milk coagulation, curd processing, molding, pressing, salting, ripening) are covered in detail.
The main technological problems are described, the causes and methods of preventing and eliminating cheese defects are indicated. The reference book provides descriptions of the characteristics and flow charts of the production of more than 100 domestic natural and processed cheeses.
The book is intended for specialists in the dairy industry, industry suppliers, as well as for teachers and students of specialized universities
The reference book examines in detail a wide range of issues of modern cheesemaking. The topics of quality and preparation of milk and other components used in cheese production, as well as general cheesemaking technology (milk coagulation, curd processing, molding, pressing, salting, ripening) are covered in detail.
The main technological problems are described, the causes and methods of preventing and eliminating cheese defects are indicated. The reference book provides descriptions of the characteristics and flow charts of the production of more than 100 domestic natural and processed cheeses.
The book is intended for specialists in the dairy industry, industry suppliers, as well as for teachers and students of specialized universities
See also:
- All books by the publisher
- All books by the author