Cheesemaking Practice

By R. Scott

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 & remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing & draining equipment; molding machinery & presses; & other types of equipment & packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.

• Format: Hardcover
• Language: English
• ISBN: 0853343926
• ISBN13: 9780853343929
• Release Date: April 1986
• Publisher: Elsevier Science Ltd
• Length: 529 Pages
• Weight: 2.60 lbs.