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Author : Dora
Publisher : Unknown
Page : 134 pages
File Size : 42,5 Mb
Release : 2014-03-12
Category : History
ISBN : 1781519706
Published on behalf of the BMIFCR by Naval and Military Press
Author : LUCIUS LINCOLN. VAN SLYKE,Charles Publow
Publisher : Applewood Books
Page : 522 pages
File Size : 45,7 Mb
Release : 2008
Category : Cooking
ISBN : 9781429010733
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 : R. Scott
Publisher : Unknown
Page : 548 pages
File Size : 49,5 Mb
Release : 1986
Category : Cooking
ISBN : WISC:89054840368
The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of "how to" complete each stage of the process, right through to the details of the causes & remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing & draining equipment; molding machinery & presses; & other types of equipment & packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.
Author : R. Andrew Wilbey,J.E. Scott,Richard K. Robinson
Publisher : Springer Science & Business Media
Page : 463 pages
File Size : 47,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461558194
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 : Charles William Walker-Tisdale,Walter E. Woodnutt
Publisher : Unknown
Page : 244 pages
File Size : 42,5 Mb
Release : 1919
Category : Cheese
ISBN : MINN:31951000448868R
Author : Lucius Lincoln Van Slyke,Charles A. Publow
Publisher : Unknown
Page : 487 pages
File Size : 52,6 Mb
Release : 1918
Category : Cheese
ISBN : OCLC:271801526
Author : Kathy Biss
Publisher : Crowood Press
Page : 144 pages
File Size : 51,9 Mb
Release : 2002
Category : Cooking
ISBN : 1861265530
Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and control tests; storage, grading, and packing; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.
Author : David Asher
Publisher : Chelsea Green Publishing
Page : 320 pages
File Size : 51,9 Mb
Release : 2015-06-30
Category : Cooking
ISBN : 9781603585798
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 : George Gibbons
Publisher : Unknown
Page : 0 pages
File Size : 50,7 Mb
Release : 2024-07-01
Category : Cheddar cheese
ISBN : OCLC:15581877
Author : Lucius Lincoln Van Slyke,Charles Albert Publow
Publisher : Unknown
Page : 487 pages
File Size : 41,7 Mb
Release : 1917
Category : Cheese
ISBN : OCLC:19927810
Author : Robert Macadam
Publisher : Unknown
Page : 0 pages
File Size : 55,6 Mb
Release : 1867
Category : Cheddar cheese
ISBN : OCLC:80127472
Author : Augustus Voelcker
Publisher : Read Books Ltd
Page : 42 pages
File Size : 43,6 Mb
Release : 2013-04-16
Category : Technology & Engineering
ISBN : 9781473391253
Making your own cheese can be incredibly satisfying and with this helpful and handy kitchen companion you can create any type of cheese and avoid the common pitfalls that befall many amateurs.
Author : John W. Decker
Publisher : CreateSpace
Page : 130 pages
File Size : 40,8 Mb
Release : 2014-01
Category : Reference
ISBN : 1494885956
From the PREFACE: IN the past few years great advances have been made in cheese making, and for the old rule of thumb, definite scientific reasons have been substituted. During the first three years of the Wisconsin Dairy School, the theoretical part of the instruction in cheese making was given by a series of lectures and quizzes along with the practical work. All books treating on cheese making were either out of date, because of the rapid advance in knowledge on the subject, or were unfitted for use as text books in a school. The instructor has learned by experience that in order to have the students properly grasp the subject before them, they must have a text book for use along with the lectures and quizzes, in short, with the advent of dairy schools, cheese making in pedagogic form was a necessity. There are other cheese makers who are not students in dairy schools and it was hoped that they might also find information in the book that would help them. This was proven to be true by the rapidity with which the first edition was exhausted, and the present edition has been revised with a view to more fully meeting the needs of such persons. Part I deals with the fermentations of milk and the process of making. Part II deals with the construction and operation of factories. Part III consists of questions which are answered in the text of parts I and II. The page on which the answer to the question may be found is indicated at the end of the question. Important Points are indicated by paragraph headings, and usually the answer can be immediately found by glancing at these. The writer believes that the questions in Part III will not only be helpful to students of dairy schools in mastering the subject, but that they will also be of aid to all students of cheese making. A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the various steps in the process is absolutely necessary in order to master the profession.
Author : John Langley Sammis
Publisher : Unknown
Page : 264 pages
File Size : 51,8 Mb
Release : 1924
Category : Cheese
ISBN : CORNELL:31924003174194
Author : Mary Karlin
Publisher : Ten Speed Press
Page : 258 pages
File Size : 55,9 Mb
Release : 2011-08-23
Category : Cooking
ISBN : 9781607740445
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.