Cheesemaking Practice

Häftad, Engelska, 2012

AvR. Andrew Wilbey,J.E. Scott,Richard K. Robinson,J. E. Scott

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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.

Produktinformation

Utgivningsdatum2012-10-06
Mått155 x 235 x 26 mm
Vikt709 g
FormatHäftad
SpråkEngelska
Antal sidor449
Upplaga3
FörlagSpringer-Verlag New York Inc.
ISBN9781461376675

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Tillverkningsteknik inom Naturvetenskap och teknik

1 A brief history of cheese.- 2 Importance of cheese as a food.- 3 Cheese varieties.- 4 Introduction to cheesemaking.- 5 Milk as a raw material for cheesemaking.- 6 Bacteriology in relation to cheesemaking.- 7 Tests for acidity and chemical analysis in process control.- 8 Additives used in cheese milks.- 9 Starter cultures.- 10 Preparation of cheese milks.- 11 Coagulants and precipitants.- 12 Cheesemaking operations.- 13 Cheese manufacture.- 14 Mechanization of cheesemaking.- 15 Cheese maturation.- 16 Cheese faults and cheese grading.- 17 Membrane filtration of milk and whey.- 18 Cheese whey and its uses.- 19 Selected cheese recipes.