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Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : 518 pages
Book Rating : 4.66/5 ( download)
Download or read book The Science and Practice of Cheese-making written by Lucius Lincoln Van Slyke and published by . This book was released on 1909 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R. Andrew Wilbey
Publisher : Springer Science & Business Media
ISBN 13 : 1461558190
Total Pages : 463 pages
Book Rating : 4.94/5 ( download)
Download or read book Cheesemaking Practice written by R. Andrew Wilbey and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : David Asher
Publisher : Chelsea Green Publishing
ISBN 13 : 1603585796
Total Pages : 320 pages
Book Rating : 4.98/5 ( download)
Download or read book The Art of Natural Cheesemaking written by David Asher and published by Chelsea Green Publishing. This book was released on 2015-06-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : 487 pages
Book Rating : 4.26/5 ( download)
Download or read book The Science and Practice of Cheese-making written by Lucius Lincoln Van Slyke and published by . This book was released on 1918 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.56/5 ( download)
Download or read book The Science and Practice of Cheese-making written by Lucius Lincoln Van Slyke and published by . This book was released on 1909 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science and Practice of Cheese-making written by and published by . This book was released on 1913 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : LUCIUS LINCOLN. VAN SLYKE
Publisher : Applewood Books
ISBN 13 : 1429010738
Total Pages : 522 pages
Book Rating : 4.33/5 ( download)
Download or read book Science and Practice of Cheese-Making written by LUCIUS LINCOLN. VAN SLYKE and published by Applewood Books. This book was released on 2008 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.11/5 ( download)
Download or read book The Science and Practice of Cheese-making written by Lucius Lincoln Van Slyke and published by . This book was released on 1921 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Albert Publow
Publisher : Nabu Press
ISBN 13 : 9781294642770
Total Pages : 514 pages
Book Rating : 4.74/5 ( download)
Download or read book The Science and Practice of Cheese-Making written by Charles Albert Publow and published by Nabu Press. This book was released on 2014-02 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author : Kegan Paul Trench & Co
Publisher : Wentworth Press
ISBN 13 : 9781010452003
Total Pages : 502 pages
Book Rating : 4.02/5 ( download)
Download or read book The Science and Practice of Cheese-Making written by Kegan Paul Trench & Co and published by Wentworth Press. This book was released on 2019-03-16 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
