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The American Milch Goat Record

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The American Milch Goat Record

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Author : American Milch Goat Record Association
language : en
Publisher:
Release Date : 1925

The American Milch Goat Record written by American Milch Goat Record Association and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1925 with Goats categories.

American Standard Milch Goat Keeper

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Author :
language : en
Publisher:
Release Date : 1914

American Standard Milch Goat Keeper written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1914 with categories.

American Dairy Goat Year Book

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Author : Carl W. Romer
language : en
Publisher:
Release Date : 1948

American Dairy Goat Year Book written by Carl W. Romer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1948 with Goats categories.

Experiment Station Record

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Author : U.S. Office of Experiment Stations
language : en
Publisher:
Release Date : 1918

Experiment Station Record written by U.S. Office of Experiment Stations and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1918 with Agricultural experiment stations categories.

The Goat World

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Author :
language : en
Publisher:
Release Date : 1939

The Goat World written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1939 with Goats categories.

The Oxford Companion To Cheese

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Author : Catherine W. Donnelly
language : en
Publisher: Oxford University Press
Release Date : 2016

The Oxford Companion To Cheese written by Catherine W. Donnelly and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cheese categories.

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Annual Report Of The Bureau Of Animal Industry For The Year

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Author : United States. Bureau of Animal Industry
language : en
Publisher:
Release Date : 1905

Annual Report Of The Bureau Of Animal Industry For The Year written by United States. Bureau of Animal Industry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1905 with Animal industry categories.