Articles liés à Cheesemaking Practice
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Book by Wilbey R Andrew Scott JE Robinson Richard K
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Présentation de l'éditeur :
The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.
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- ÉditeurSpringer
- Date d'édition2012
- ISBN 10 146137667X
- ISBN 13 9781461376675
- ReliureBroché
- Nombre de pages472
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Cheesemaking Practice by Wilbey, R. Andrew, Scott, J.E., Robinson, Richard K. [Paperback ]
Edité par
Springer
(2012)
ISBN 10 : 146137667X
ISBN 13 : 9781461376675
Neuf
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Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9781461376675
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Cheesemaking Practice
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ISBN 13 : 9781461376675
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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9781461376675_lsuk
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Cheesemaking Practice
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Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen. N° de réf. du vendeur 4195793
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Cheesemaking Practice
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ISBN 10 : 146137667X
ISBN 13 : 9781461376675
Neuf
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Description du livre Etat : New. N° de réf. du vendeur ABLIING23Mar2716030034116
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Cheesemaking Practice
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(2012)
ISBN 10 : 146137667X
ISBN 13 : 9781461376675
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Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch. N° de réf. du vendeur 9781461376675
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EUR 299,59
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Cheesemaking Practice
Edité par
Springer US
(2012)
ISBN 10 : 146137667X
ISBN 13 : 9781461376675
Neuf
Taschenbuch
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Description du livre Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. N° de réf. du vendeur 9781461376675
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EUR 303,19
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Cheesemaking Practice
Edité par
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(2012)
ISBN 10 : 146137667X
ISBN 13 : 9781461376675
Neuf
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Description du livre Etat : New. N° de réf. du vendeur I-9781461376675
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