R. Scott Cheesemaking Practice

ISBN 13: 9780853343929

Cheesemaking Practice

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9780853343929: Cheesemaking Practice

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.

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1.

Scott, R.
Editorial: Elsevier Science Ltd
ISBN 10: 0853343926 ISBN 13: 9780853343929
Usado Cantidad: 1
Librería
Phatpocket Limited
(Waltham Abbey, HERTS, Reino Unido)
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Descripción Elsevier Science Ltd. Estado de conservación: Good. Ex-library, so some stamps and wear, but in good overall condition. Nº de ref. de la librería Z1-E-008-00958

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2.

Scott, R.
Editorial: Elsevier Science Ltd, London, England (1986)
ISBN 10: 0853343926 ISBN 13: 9780853343929
Usado Tapa dura Cantidad: 1
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RPL Library Store
(Rochester, NY, Estados Unidos de America)
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Descripción Elsevier Science Ltd, London, England, 1986. Hardcover. Estado de conservación: Good. No Jacket. Second. 0853343926 5 3/4" x 9" Ex Lib Food Processing GOOD / NO DUST JACKET. Former Library Book. xxii, 529 pp. Text clean and unamrked except for usual library treatments. Illustrated throughout with 91 photographs and technical drawings in b/w. Light blue cloth boards with yellow graphic at front and blue lettering at front and spine. Book is protected in clear plastic adhesive library book cover, and edges are further reinforced with clear book tape. Edges rubbed, corners bumped. Binding firm. Nº de ref. de la librería 026864

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3.

R. Scott
Editorial: Elsevier Science Ltd (1986)
ISBN 10: 0853343926 ISBN 13: 9780853343929
Usado Tapa dura Cantidad: 1
Librería
Anybook Ltd.
(Lincoln, Reino Unido)
Valoración
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Descripción Elsevier Science Ltd, 1986. Estado de conservación: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Nº de ref. de la librería 5890491

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