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Traditional Cheesemaking

By Josef Dubach
ISBN: 9780946688432
Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.

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Traditional Cheesemaking View Jacket

  • Synopsis
    There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit.

    Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
  • Table of Contents
    Contents
    Illustrations
    Preface
    Introduction
    Why make cheese? Basic cheesemaking principles
    Part I
    Bacteria
    Factors affecting the survival of bacteria;
    bacteria in cheese
    Part I1
    From milk to cheese
    Chapter 1: Milk
    Milk production; reception; analysis; pasteurization;
    cultures; coagulation
    Chapter 2: Curd
    Cutting; stirring; removal of whey; washing and salting;
    moulding and pressing; weighing; brining
    Chapter 3: Cheese
    Maturation; Provolone; preserving and record
    keeping; common problems and their causes
    Part III
    Beyond cheesemaking
    Chapter 1: Other foods from milk
    Whey; Ricotta, cream; butter; yoghurt
    Chapter 2: The rural cheese factory 63
    Location; construction; equipment; production costs; key points
    Appendices
    1. Cheese formulae
    2. Types of dairy cultures
  • Details
    Sub Title N/A
    Author Josef Dubach
    Editor Bill Hogan
    Number of Pages 84
    Format Paperback / softback
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