Cheesemaking practice
by R. Scott
- 2 Want to read
Cheesemaking practice from R. Scott, is a must read book for all cheese makers. Cheese making is approached from a scientific angle without overlooking all the cultural and traditional aspects that influence this subject. This is a book that all cheese makers should keep at hand. When we talk about cheese, thousands of different cheese names could be mention, anyone could easily be lost or confused. Nevertheless Cheesemaking practice provides a very practical solution to this problem by grouping the cheese in families, and describing the general aspects of the technology but also paying very close attention to the most important particular cases. Physical, chemical, microbiological and biochemical aspects of cheese making are are described with great precision.
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Subjects
Cheesemaking, cheese technology, cheese, milk, dairy products., CheesePeople
R. ScottPlaces
UK, Reading University, Different countriesTimes
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Cheesemaking practice
1986, Elsevier Applied Science Publishers, Sole distributor in the USA and Canada, Elsevier Science Pub. Co.
in English
- 2nd ed.
0853343926 9780853343929
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Book Details
Edition Notes
Bibliography: p. 507-509.
Includes index.
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- Created April 1, 2008
- 5 revisions
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| November 2, 2020 | Edited by MARC Bot | import existing book |
| July 31, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| December 12, 2009 | Edited by WorkBot | link works |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |