Cheesemaking Practice

Cheesemaking Practice

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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 qhow toq complete each stage of the process, right through to the details of the causes a remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing a draining equipment; molding machinery a presses; a other types of equipment a packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.Krut or Qurut is an Afghan cheese made from buttermilk. ... Drained sour milk Quark is made into Angharaghul in Mongolia. The Bedouin have made Gibne cheese from goata#39;s or sheepa#39;s milk; curdled with either lamb rennet or the juice of the fig tree, but a firmer cheese is made by immersing a strip of lamba#39;s stomachanbsp;...

Title:Cheesemaking Practice
Author:R. Scott
Publisher:Elsevier Science Limited - 1986


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