Cheesemaking Practice
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Cheesemaking Practice
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Author : R. Andrew Wilbey
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Cheesemaking Practice written by R. Andrew Wilbey and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
Cheesemaking Practice
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Author : R. Scott
language : en
Publisher:
Release Date : 1986
Cheesemaking Practice written by R. Scott and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.
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 & remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing & draining equipment; molding machinery & presses; & other types of equipment & packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.
Cheesemaking Practice
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Author : Reg Scott
language : en
Publisher:
Release Date : 1998
Cheesemaking Practice written by Reg Scott and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
The Art Of Natural Cheesemaking
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Author : David Asher
language : en
Publisher: Chelsea Green Publishing
Release Date : 2015-06-30
The Art Of Natural Cheesemaking written by David Asher and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-30 with Cooking categories.
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
The Practice Of Soft Cheesemaking A Guide To The Manufacture Of Soft Cheese And The Preparation Of Cream For The Market
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Author : C. Walker-Tisdale
language : en
Publisher: Read Books Ltd
Release Date : 2013-04-16
The Practice Of Soft Cheesemaking A Guide To The Manufacture Of Soft Cheese And The Preparation Of Cream For The Market written by C. Walker-Tisdale and has been published by Read Books Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-16 with Cooking categories.
Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to find in its first editions. We have now republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing and Marketing. - Dairy Terms. - Regulations. - Preservatives and Colouring. - Measures. - etc. The book is illustrated with full page vintage photos and various line drawings. Twelve pages of advertisements for dairy equipment and associated items have been reproduced for their historical interest. This fascinating little book will be of much interest to anyone with an interest in dairy farming or the production of dairy products on a large or small scale. "The book is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired." - FARMING PRESS.
Science And Practice Of Cheese Making
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Author : LUCIUS LINCOLN. VAN SLYKE
language : en
Publisher: Applewood Books
Release Date : 2008
Science And Practice Of Cheese Making written by LUCIUS LINCOLN. VAN SLYKE and has been published by Applewood Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.
Global Cheesemaking Technology
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Author : Photis Papademas
language : en
Publisher: John Wiley & Sons
Release Date : 2017-09-26
Global Cheesemaking Technology written by Photis Papademas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-26 with Technology & Engineering categories.
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
The Practice Of Soft Cheesemaking
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Author : Charles William Walker-Tisdale
language : en
Publisher:
Release Date : 1918
The Practice Of Soft Cheesemaking written by Charles William Walker-Tisdale and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1918 with Cheese categories.
The Practice Of Soft Cheesemaking
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Author : Charles William Walker-Tisdale
language : en
Publisher:
Release Date : 1930
The Practice Of Soft Cheesemaking written by Charles William Walker-Tisdale and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1930 with Cheese categories.
The Practice Of Soft Cheese Making
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Author : C. Walker-Tisdale
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-06-23
The Practice Of Soft Cheese Making written by C. Walker-Tisdale and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-23 with categories.
"Soft Cheese Making" was written in 1908 by C.W. Waker-Tisdale and Theodore R. Robinson and contains a wealth of information on the art of soft cheese-making. Features topics including Production and Handling of Milk, Cream: Its Production, Composition and Properties, Principles of the Manufacture of Soft Cheese and more. This book is a rare, thoughtful gift for your favorite Cheese-Head, or anybody interested in the history of agriculture or cheese-making. Note: This book is a reprint. This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.