Cheesemaking Practice (A Chapman & Hall food science book)

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9780751404173: Cheesemaking Practice (A Chapman & Hall food science book)
Reseña del editor:

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard­ ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.

Reseña del editor:

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 and remediation of faults, this book covers 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 machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.

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R. K. Robinson
Editorial: Chapman and Hall (1998)
ISBN 10: 0751404179 ISBN 13: 9780751404173
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Descripción Chapman and Hall, 1998. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería I1-9780751404173

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R. K. Robinson
Editorial: Chapman and Hall (1998)
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Descripción Chapman and Hall, 1998. HRD. Estado de conservación: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería I1-9780751404173

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Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K.
Editorial: Springer (1998)
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Descripción Springer, 1998. Estado de conservación: New. This item is printed on demand for shipment within 3 working days. Nº de ref. de la librería LP9780751404173

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Wilbey, R. Andrew
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Descripción Springer, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9780751404173_lsuk

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R. ANDREW WILBEY
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Descripción Springer, 1998. Hardback. Estado de conservación: NEW. 9780751404173 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE0278369

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Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K.
Editorial: Springer (1998)
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Descripción Springer, 1998. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería INGM9780751404173

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Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K.
Editorial: Springer (1998)
ISBN 10: 0751404179 ISBN 13: 9780751404173
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Descripción Springer, 1998. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0751404179

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R. K. Robinson, R. A. Wilbey, Richard K. Robinson
Editorial: Chapman and Hall, United Kingdom (1998)
ISBN 10: 0751404179 ISBN 13: 9780751404173
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Descripción Chapman and Hall, United Kingdom, 1998. Hardback. Estado de conservación: New. 3rd ed. 1998. 234 x 160 mm. Language: English . Brand New Book ***** Print on Demand *****.When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years experience of cheesemaking gave the book a very special character, in that the art of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of art and science for, while much cheese is made in computer-controlled factories relying on strict standard- ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. Nº de ref. de la librería APC9780751404173

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R. K. Robinson, R. A. Wilbey, Richard K. Robinson
Editorial: Chapman and Hall, United Kingdom (1998)
ISBN 10: 0751404179 ISBN 13: 9780751404173
Nuevos Tapa dura Cantidad: 10
Impresión bajo demanda
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The Book Depository US
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Valoración
[?]

Descripción Chapman and Hall, United Kingdom, 1998. Hardback. Estado de conservación: New. 3rd ed. 1998. 234 x 160 mm. Language: English . Brand New Book ***** Print on Demand *****. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years experience of cheesemaking gave the book a very special character, in that the art of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of art and science for, while much cheese is made in computer-controlled factories relying on strict standard- ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. Nº de ref. de la librería APC9780751404173

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Wilbey, R. Andrew
Editorial: Springer (2017)
ISBN 10: 0751404179 ISBN 13: 9780751404173
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Descripción Springer, 2017. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería 0751404179

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