The Camembert Type of Soft Cheese in the United States (Classic Reprint) - Couverture souple

H. W. Conn

9781331544548: The Camembert Type of Soft Cheese in the United States (Classic Reprint)

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ISBN 10 : 1331544548 ISBN 13 : 9781331544548

Editeur : Forgotten Books, 2018

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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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�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1331544548
ISBN 13: 9781331544548
Reliure: Broch�
Nombre de pages: 41
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The Camembert Type of Soft Cheese in the United States (Classic Reprint)

H. W. Conn, Charles Thom

Edit� par Forgotten Books, 2024

ISBN 10 : 1331544548 ISBN 13 : 9781331544548

Neuf Paperback

impression � la demande

Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book explores the early twentieth-century scientific study of Camembert cheese production in the United States. Previously, Camembert cheese was imported, but rising demand and unreliable quality led the author and colleagues to investigate domestic production to control the ripening process and improve flavor and quality. The author provides a historical and scientific context for the study, discussing the differences between hard and soft cheeses, and exploring the work of other scientists on the subject. The author's team discovered that the ripening of Camembert cheese is a complex process involving the action of molds, bacteria, and enzymes. They isolated and studied the enzymes responsible for breaking down the curd and producing the characteristic flavor of Camembert cheese. The author's findings have had a significant impact on the production of Camembert cheese in the United States, making it possible to produce a high-quality, consistent product domestically. This book provides a valuable resource for cheesemakers, food scientists, and anyone interested in the science of food production. 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 r�f. du vendeur 9781331544548_0

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