| Description |
1 online resource (449 pages) |
| Contents |
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 |
| Summary |
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 and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers |
| Subject |
Chemistry.
|
|
Food science.
|
|
chemistry.
|
|
Food science
|
|
Chemistry
|
| Form |
Electronic book
|
| Author |
Robinson, R. K
|
|
Wilbey, R. A
|
| ISBN |
9781461558194 |
|
1461558190 |
|
9781461376675 |
|
146137667X |
|
