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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 : 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 : 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 : 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 : John Langley Sammis
Publisher :
ISBN 13 :
Total Pages : 95 pages
Book Rating : 4.:/5 (813 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 95 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : 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 : 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.
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Author : Laura Joanne Paluch
Publisher :
ISBN 13 :
Total Pages : 436 pages
Book Rating : 4.:/5 (89 download)
Download or read book Cheddar Cheese Made from Milk Pasteurized at 73.3 [degrees] C, 75.6 [degrees] C, and 77.8 [degrees] C. written by Laura Joanne Paluch and published by . This book was released on 1990 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : 518 pages
Book Rating : 4.:/5 (2 download)
Download or read book The Science and Practice of Cheese-making written by Lucius Lincoln Van Slyke and published by . This book was released on 1909 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley G. Knight
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.:/5 (89 download)
Download or read book Bacteriological Studies on American Cheddar Cheese Made from Raw and from Pasteurized Milk written by Stanley G. Knight and published by . This book was released on 1943 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P L H McSweeney
Publisher : Elsevier
ISBN 13 : 1845693531
Total Pages : 424 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 424 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 : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 1461528003
Total Pages : 580 pages
Book Rating : 4.4/5 (615 download)
Download or read book Cheese: Chemistry, Physics and Microbiology written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Author : David E. Gumpert
Publisher : Chelsea Green Publishing
ISBN 13 : 1603582606
Total Pages : 290 pages
Book Rating : 4.6/5 (35 download)
Download or read book The Raw Milk Revolution written by David E. Gumpert and published by Chelsea Green Publishing. This book was released on 2009-11-06 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food. The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution. Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk. David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti-raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply-even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Author : G Smit
Publisher : Elsevier
ISBN 13 : 1855737078
Total Pages : 565 pages
Book Rating : 4.8/5 (557 download)
Download or read book Dairy Processing written by G Smit and published by Elsevier. This book was released on 2003-07-29 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. Reviews key developments in dairy food processing and their impact on product safety and quality Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : 396 pages
Book Rating : 4.E/5 ( download)
Download or read book Cheese written by Lucius Lincoln Van Slyke and published by . This book was released on 1927 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Department of Agriculture
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.F/5 ( download)
Download or read book The Manufacture of Cottage Cheese in Creameries and Milk Plants written by United States. Department of Agriculture and published by . This book was released on 1927 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
