(Izdošanas datums: 20-Sep-2023, EPUB+DRM, Izdevniecība: Hardie Grant Books, ISBN-13: 9781761450099)
Learn how to make cheese at home from scratch and create your own delicious sweet and savoury cheese-based recipes withTheres Always Room for Cheese.Theres Always Room for Cheeseis the debut cheese cookbook by chef Colin Wood. Colin has worked in s...Lasīt vairāk
(Izdošanas datums: 28-Jul-2023, PDF+DRM, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839169908)
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes...Lasīt vairāk
(Izdošanas datums: 28-Jul-2023, EPUB+DRM, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839169915)
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes...Lasīt vairāk
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all as...Lasīt vairāk
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all as...Lasīt vairāk
From the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese.“Who knew it was possible to enjoy reading about cheese as much as eating it? Remarkably entertain...Lasīt vairāk
(Izdošanas datums: 06-Aug-2020, PDF+DRM, Izdevniecība: American Society for Microbiology, ISBN-13: 9781555818593)
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past...Lasīt vairāk
(Izdošanas datums: 08-Nov-2019, EPUB+DRM, Izdevniecība: Chelsea Green Publishing Co, ISBN-13: 9781603587860)
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking.Raw milk cheese-cheese made from unpasteurized milk-is an expansive category that includes some of Europes most beloved traditional styles: Parmigiano Reggian...Lasīt vairāk
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural p...Lasīt vairāk
(Izdošanas datums: 19-Mar-2019, EPUB+DRM, Izdevniecība: Quarto Publishing PLC, ISBN-13: 9780711240391)
The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloum...Lasīt vairāk
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also inc...Lasīt vairāk
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also inc...Lasīt vairāk
Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even deli...Lasīt vairāk
**Wine and Spirits Book of the Year 2017**A fascinating look into the world of cheese and its creators.In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the b...Lasīt vairāk
(Izdošanas datums: 21-Mar-2017, EPUB+DRM, Izdevniecība: Callisto Media Inc., ISBN-13: 9781623157951)
Beginners Become Experts-Cheese Making Made EasyThe Beginners Guide to Cheese Making is an ideal introduction to making cheese at home. Filled with simple advice and straightforward recipes, this book makes it easy for you to start crafting your own...Lasīt vairāk
In Europe a number of production and communication strategies have long tried to establish local products as resources for local development. At the foot of the Alps, this scenario appears in all its contradictions, especially in relation to chees...Lasīt vairāk
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
(Izdošanas datums: 22-Aug-2016, PDF+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781489976819)
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The books updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by...Lasīt vairāk
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
(Izdošanas datums: 22-Aug-2016, EPUB+DRM, Izdevniecība: Springer-Verlag New York Inc., ISBN-13: 9781489976819)
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The books updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by...Lasīt vairāk
