Practical Cheesemaking (BOK)

Kathy Biss

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This title provides 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, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell.


Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2002 Forfatter Kathy Biss
ISBN 9781861265531
Antall sider 144 Dimensjoner 13,9cm x 21,7cm x 1,4cm
Vekt 277 gram Emner og form Food manufacturing & related industries, Food & beverage technology