The High Cheese

The High Cheese
Author: Lane Walker
Publsiher: Unknown
Total Pages: 135
Release: 2022-06
Genre: Electronic Book
ISBN: 1955657343

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Riff Raff Sails the High Cheese

Riff Raff Sails the High Cheese
Author: Susan Schade
Publsiher: HarperCollins
Total Pages: 26
Release: 2012-11-13
Genre: Juvenile Fiction
ISBN: 9780062111012

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Shiver me whiskers! Someone has stolen the mice pirates’ most valuable loot: a great big chunk of cheese! Captain Riff Raff and the gang set out to retrieve the stolen booty, but can the cheese be seized? With colorful illustrations from Anne Kennedy and lively text from Susan Schade, Riff Raff Sails the High Cheese strengthens reading skills for beginning readers and buccaneers. Mice pirates and young readers use rhyming words and simple wordplay to solve the mystery of the missing cheese. Riff Raff Sails the High Cheese is a Level Two I Can Read book, geared for kids who read on their own but still need a little help.

Cheesemaking Practice

Cheesemaking Practice
Author: R. Andrew Wilbey,J.E. Scott,Richard K. Robinson
Publsiher: Springer Science & Business Media
Total Pages: 463
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9781461558194

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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.

Say It Ain t So

Say It Ain t So
Author: Josh Berk
Publsiher: Yearling
Total Pages: 290
Release: 2015-01-06
Genre: Juvenile Fiction
ISBN: 9780307930071

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Lenny, Mike, and Other Mike are back in school for the glory that is seventh grade, and this year, Mike is determined to make catcher on the middle-school team. When Mike's hard work pays off and he wins the coveted postition, Lenny is a little jealous, but he'll settle for being the team's unofficial announcer. The team has a brilliant new pitcher, Hunter Ashwell, and though he's a bit of a jerk, he and Mike have a great pitcher/catcher dynamic that could make the team champions. But things take a strange turn when Hunter's perfect pitching streak goes downhill, and Lenny suspects foul play—specifically, someone stealing Mike's catcher signals. But who could be responsible, and why?

Improving the Flavour of Cheese

Improving the Flavour of Cheese
Author: B C Weimer
Publsiher: Elsevier
Total Pages: 600
Release: 2007-04-30
Genre: Technology & Engineering
ISBN: 9781845693053

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Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Cheese and Microbes

Cheese and Microbes
Author: Catherine W. Donnelly
Publsiher: ASM Press
Total Pages: 346
Release: 2014-04-30
Genre: Science
ISBN: 9781555818593

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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 decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Processed Cheese and Analogues

Processed Cheese and Analogues
Author: Adnan Y. Tamime
Publsiher: John Wiley & Sons
Total Pages: 368
Release: 2011-05-03
Genre: Technology & Engineering
ISBN: 9781444341836

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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

Rural Dairy Technology

Rural Dairy Technology
Author: Frank O'Mahony
Publsiher: ILRI (aka ILCA and ILRAD)
Total Pages: 84
Release: 1988-01-01
Genre: Technology & Engineering
ISBN: 9290530928

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