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Author : John Langley Sammis
Publisher :
ISBN 13 :
Total Pages : 122 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Manufacture of Cheddar Cheese from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1912 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ricki Carroll
Publisher : Storey Publishing
ISBN 13 : 1580174647
Total Pages : 289 pages
Book Rating : 4.5/5 (81 download)
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author : Walter Van Price
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Manufacture of Cheddar Cheese from Milk Pasteurized by the Holder Method written by Walter Van Price and published by . This book was released on 1927 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Langley Sammis
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 ( download)
Download or read book The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1913 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pp. 90.
Author : Harry Ream Lochry
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (31 download)
Download or read book Making American Cheddar Cheese of Uniformly Good Quality from Pasteurized Milk written by Harry Ream Lochry and published by . This book was released on 1951 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of Wisconsin--Madison. Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (632 download)
Download or read book Manufacture of Cheddar Cheese From Pasteurized Milk written by University of Wisconsin--Madison. Agricultural Experiment Station and published by . This book was released on 1921 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P L H McSweeney
Publisher : Elsevier
ISBN 13 : 1845693531
Total Pages : 425 pages
Book Rating : 4.8/5 (456 download)
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Author : Barry A. Law
Publisher : John Wiley & Sons
ISBN 13 : 1444347896
Total Pages : 474 pages
Book Rating : 4.4/5 (443 download)
Download or read book Technology of Cheesemaking written by Barry A. Law and published by John Wiley & Sons. This book was released on 2011-06-24 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Author : Paul Andrew Downs
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Manufacture of Export-type Cheddar Cheese from Pasteurized Milk written by Paul Andrew Downs and published by . This book was released on 1948 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Langley Sammis
Publisher : Wentworth Press
ISBN 13 : 9781363958078
Total Pages : 110 pages
Book Rating : 4.9/5 (58 download)
Download or read book MANUFACTURE OF CHEESE OF THE C written by John Langley Sammis and published by Wentworth Press. This book was released on 2016-08-27 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : David Asher
Publisher : Chelsea Green Publishing
ISBN 13 : 1603585796
Total Pages : 322 pages
Book Rating : 4.6/5 (35 download)
Download or read book The Art of Natural Cheesemaking written by David Asher and published by Chelsea Green Publishing. This book was released on 2015-06-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Author : Mary Karlin
Publisher : Ten Speed Press
ISBN 13 : 1607740443
Total Pages : 258 pages
Book Rating : 4.6/5 (77 download)
Download or read book Artisan Cheese Making at Home written by Mary Karlin and published by Ten Speed Press. This book was released on 2011-08-23 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Author :
Publisher :
ISBN 13 : 9780996603874
Total Pages : 192 pages
Book Rating : 4.6/5 (38 download)
Download or read book The Elliott Homestead written by and published by . This book was released on 2016-10 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G Smit
Publisher : Woodhead Publishing
ISBN 13 : 9781855736764
Total Pages : 1216 pages
Book Rating : 4.7/5 (367 download)
Download or read book Dairy Processing written by G Smit and published by Woodhead Publishing. This book was released on 2003-07-29 with total page 1216 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Author : Suzanne McMinn
Publisher : Harper Collins
ISBN 13 : 0062223720
Total Pages : 284 pages
Book Rating : 4.0/5 (622 download)
Download or read book Chickens in the Road written by Suzanne McMinn and published by Harper Collins. This book was released on 2013-10-08 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Suzanne McMinn, a former romance writer and founder of the popular blog chickensintheroad.com, shares the story of her search to lead a life of ordinary splendor in Chickens in the Road, her inspiring and funny memoir. Craving a life that would connect her to the earth and her family roots, McMinn packed up her three kids, left her husband and her sterile suburban existence behind, and moved to rural West Virginia. Amid the rough landscape and beauty of this rural mountain country, she pursues a natural lifestyle filled with chickens, goats, sheep—and no pizza delivery. With her new life comes an unexpected new love—"52," a man as beguiling and enigmatic as his nickname—a turbulent romance that reminds her that peace and fulfillment can be found in the wake of heartbreak. Coping with formidable challenges, including raising a trio of teenagers, milking stubborn cows, being snowed in with no heat, and making her own butter, McMinn realizes that she’s living a forty-something’s coming-of-age story. As she dares to become self-reliant and embrace her independence, she reminds us that life is a bold adventure—if we’re willing to live it. Chickens in the Road includes more than 20 recipes, craft projects, and McMinn’s photography, and features a special two-color design.
Author : Nebraska Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (632 download)
Download or read book Manufacture of Export-Type Cheddar Cheese From Pasteurized Milk written by Nebraska Agricultural Experiment Station and published by . This book was released on 1948 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
