Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Rancid Flavour in Cheddar Cheese
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.
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Rancid Flavour in Cheddar Cheese (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book, born from years of research, examines the causes and occurrences of rancid flavor in Canadian Cheddar cheese during the years 1926-1930. The author, an experienced cheesemaker, set out to uncover the sources of this problem, which resulted in significant financial loss within the Canadian dairy industry. The text records the author's investigations into equipment, milk quality, and factory sanitation, which uncovered a range of issues such as improper equipment cleaning and poor starter cultures. By tracing the problem back to the presence of undesirable bacteria, the author provides insight into the importance of quality milk production and effective sterilization practices in cheesemaking. The book's findings, based on extensive surveys and experiments, offer valuable lessons for cheesemakers and dairy producers, emphasizing the significance of maintaining high standards of hygiene and quality control to ensure the production of premium-quality cheese. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780366834037_0
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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