The Manufacture Of Cheddar Cheese From Pasteurized Milk
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The Manufacture of Cheddar Cheese from Pasteurized Milk
Author | : John Langley Sammis,Aksel Theodor Bruhn |
Publsiher | : Unknown |
Total Pages | : 122 |
Release | : 1912 |
Genre | : Cheddar cheese |
ISBN | : UIUC:30112019937629 |
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The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk
Author | : John Langley Sammis,Aksel Theodor Bruhn |
Publsiher | : Unknown |
Total Pages | : 108 |
Release | : 1913 |
Genre | : Cheddar cheese |
ISBN | : SRLF:A0011201795 |
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Pp. 90.
Manufacture of Cheddar Cheese From Pasteurized Milk
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Author | : University of Wisconsin--Madison. Agricultural Experiment Station,A.T. Bruhn,J.L. Sammis |
Publsiher | : Unknown |
Total Pages | : 135 |
Release | : 1921 |
Genre | : Electronic Book |
ISBN | : OCLC:632739179 |
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Making American Cheddar Cheese of Uniformly Good Quality from Pasteurized Milk
Author | : Harry Ream Lochry |
Publsiher | : Unknown |
Total Pages | : 44 |
Release | : 1951 |
Genre | : Cheddar cheese |
ISBN | : UIUC:30112019276432 |
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The Manufacture of Cheddar Cheese from Milk Pasteurized by the Holder Method
Author | : Walter Van Price |
Publsiher | : Unknown |
Total Pages | : 44 |
Release | : 1927 |
Genre | : Cheddar cheese |
ISBN | : UIUC:30112019751558 |
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MANUFACTURE OF CHEESE OF THE C
Author | : John Langley Sammis |
Publsiher | : Unknown |
Total Pages | : 110 |
Release | : 2016-08-27 |
Genre | : History |
ISBN | : 1363958089 |
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Technology of Cheesemaking
Author | : Barry A. Law,Adnan Y. Tamime |
Publsiher | : John Wiley & Sons |
Total Pages | : 474 |
Release | : 2011-06-24 |
Genre | : Technology & Engineering |
ISBN | : 9781444347890 |
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Science and Practice of Cheese Making
Author | : LUCIUS LINCOLN. VAN SLYKE,Charles Publow |
Publsiher | : Applewood Books |
Total Pages | : 522 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 9781429010733 |
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Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.