Practical Cheesemaking
Practical Cheesemaking
Author(s): Kathy BissPractical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen.
Topics covered include: · Necessary equipment and ingredients. · Scientific processes explained. · Hygiene and control tests. · Storage, grading and packing. · Advice when things go wrong. · Tempting cheese recipes.
Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.
Availability: In Print
Publication date: 2002
Binding: Paperback
Dimensions: Unknown
Weight: Unknown
Extent:144 pp
ISBN: 978 1 86126 553 1
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- Acknowledgments
- Introduction
- Cheese Making Equipment
- Milk for Cheese
- Starter
- Rennet and Additives
- Hygiene, Water Supply and Effluent
- Control Tests and Cheese Records
- The Cheese Recipe
- Practical Cheesemaking
- Remedies and Alternative Actions
- Presswork and Storage
- Grading and Packaging
- Cheese Recipes
- Appendix: Titratable Acidity of Milk
- Glossary
- Further Reading
- Useful Addresses
- Index
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