Cheesemaking Practice / by R. Scott, R.K. Robinson, R.A. Wilbey.
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 t...
Saved in:
| Online Access: |
Full Text (via Springer) |
|---|---|
| Main Author: | |
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
1998.
|
| Edition: | Third edition. |
| Subjects: |
| 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. |
|---|---|
| Physical Description: | 1 online resource (449 pages) |
| ISBN: | 9781461558194 1461558190 9781461376675 146137667X |