Cheesemaking Practice / Edition 3

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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 des criptions of "how to" complete each stage of the process, right throug h to the details of the causes and remediation of faults, this book co vers 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 mach inery. This highly practical book is written specifically for those in volved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.

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Product Details

  • ISBN-13: 9780751404173
  • Publisher: Springer US
  • Publication date: 9/30/1998
  • Series: A Chapman and Hall Food Science Book Series
  • Edition description: 3rd ed. 1998
  • Edition number: 3
  • Pages: 449
  • Product dimensions: 1.06 (w) x 6.14 (h) x 9.21 (d)

Table of Contents

Preface . A Brief History of Cheese. Importance of Cheese as a Food. Cheese Varieties. Introduction to Cheesemaking. Milk as a Raw Material for Cheesemaking. Bacteriology in Relation to Cheesemaking. Tests for Acidity and Chemical Analysis in Process Control. Additives Used in Cheese Milks. Starter Cultures. Preparation of Cheese Milks. Coagulants and Precipitants. Cheesemaking Operations. Cheese Manufacture. Machanization of Cheesemaking. Cheese Maturation. Cheese Faults and Cheese Grading. Membrane Filtration of Milk and Whey. Cheese Whey and Its Uses. Selected Cheese Recipes
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