The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese
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Forgotten Books publishes hundreds of thousands of rare and classic books.
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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The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book delves into the fascinating world of Swiss cheese making, a craft deeply rooted in tradition and empirical methods. The author, a researcher in the early 20th century, examines the challenges faced by American cheesemakers in replicating the quality of their Swiss counterparts. The book explores the importance of understanding the science behind cheesemaking, particularly the role of bacteria in achieving the desired flavor and texture. The author focuses on the potential of *Bacillus bulgaricus* as a key ingredient in cheese starters, highlighting its ability to control undesirable fermentations and produce the distinctive eye formation characteristic of Swiss cheese. Through a series of experiments conducted in both laboratory and commercial settings, the author investigates the impact of starter cultures on the quality of Swiss cheese, revealing the potential to improve the consistency and quality of American cheese production. The book provides a valuable historical insight into the scientific advancements that revolutionized cheesemaking techniques, paving the way for a more controlled and reliable approach to crafting this beloved delicacy. 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 9781527788725_0
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EUR 15,10
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The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LX-9781527788725
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The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LX-9781527788725
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EUR 20,13
Expédition à EUR 3,77
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Expédition depuis Royaume-Uni vers Etats-Unis
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Doane, C: Use of Bacillus Bulgaricus in Starters for Making
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. KlappentextrnrnExcerpt from The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental CheeseIn the absence of exact knowledge it was natural that erroneous theories should become prevalent in regard to the feeding of the co. N° de réf. du vendeur 2149089020
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Expédition à EUR 48,99
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