Author : Lane Walker
Publisher : Unknown
Page : 128 pages
File Size : 45,6 Mb
Release : 2022-06
Category : Electronic
ISBN : 1955657343
The High Cheese
Lane Walker
The High Cheese
The High Cheese Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The High Cheese book. This book definitely worth reading, it is an incredibly well-written.
Riff Raff Sails the High Cheese
Susan Schade
Author : Susan Schade
Publisher : HarperCollins
Page : 26 pages
File Size : 49,7 Mb
Release : 2012-11-13
Category : Juvenile Fiction
ISBN : 9780062111012
Riff Raff Sails the High Cheese by Susan Schade Pdf
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
R. Andrew Wilbey,J.E. Scott,Richard K. Robinson
Author : R. Andrew Wilbey,J.E. Scott,Richard K. Robinson
Publisher : Springer Science & Business Media
Page : 463 pages
File Size : 45,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461558194
Cheesemaking Practice by R. Andrew Wilbey,J.E. Scott,Richard K. Robinson Pdf
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.
World Cheese Book
Juliet Harbutt
Author : Juliet Harbutt
Publisher : Penguin
Page : 352 pages
File Size : 52,8 Mb
Release : 2015-07-07
Category : Cooking
ISBN : 9780744082609
World Cheese Book by Juliet Harbutt Pdf
World Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes — from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.
Say It Ain't So
Josh Berk
Author : Josh Berk
Publisher : Yearling
Page : 290 pages
File Size : 40,9 Mb
Release : 2015-01-06
Category : Juvenile Fiction
ISBN : 9780307930071
Say It Ain't So by Josh Berk Pdf
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
B C Weimer
Author : B C Weimer
Publisher : Elsevier
Page : 600 pages
File Size : 51,8 Mb
Release : 2007-04-30
Category : Technology & Engineering
ISBN : 9781845693053
Improving the Flavour of Cheese by B C Weimer Pdf
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
Catherine W. Donnelly
Author : Catherine W. Donnelly
Publisher : ASM Press
Page : 346 pages
File Size : 47,8 Mb
Release : 2014-04-30
Category : Science
ISBN : 9781555818593
Cheese and Microbes by Catherine W. Donnelly Pdf
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
Adnan Y. Tamime
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 53,7 Mb
Release : 2011-05-03
Category : Technology & Engineering
ISBN : 9781444341836
Processed Cheese and Analogues by Adnan Y. Tamime Pdf
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
Frank O'Mahony
Author : Frank O'Mahony
Publisher : ILRI (aka ILCA and ILRAD)
Page : 84 pages
File Size : 53,8 Mb
Release : 1988-01-01
Category : Technology & Engineering
ISBN : 9290530928
Rural Dairy Technology by Frank O'Mahony Pdf
The Oxford Companion to Cheese
Anonim
Author : Anonim
Publisher : Oxford University Press
Page : 128 pages
File Size : 40,8 Mb
Release : 2016-10-25
Category : Cooking
ISBN : 9780199330904
The Oxford Companion to Cheese by Anonim Pdf
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Data Visualization and Statistical Literacy for Open and Big Data
Prodromou, Theodosia
Author : Prodromou, Theodosia
Publisher : IGI Global
Page : 365 pages
File Size : 48,6 Mb
Release : 2017-03-20
Category : Computers
ISBN : 9781522525134
Data Visualization and Statistical Literacy for Open and Big Data by Prodromou, Theodosia Pdf
Data visualization has emerged as a serious scholarly topic, and a wide range of tools have recently been developed at an accelerated pace to aid in this research area. Examining different ways of analyzing big data can result in increased efficiency for many corporations and organizations. Data Visualization and Statistical Literacy for Open and Big Data highlights methodological developments in the way that data analytics is both learned and taught. Featuring extensive coverage on emerging relevant topics such as data complexity, statistics education, and curriculum development, this publication is geared toward teachers, academicians, students, engineers, professionals, and researchers that are interested in expanding their knowledge of data examination and analysis.
Making Cheese, Butter & Yogurt
Ricki Carroll,Phyllis Hobson
Author : Ricki Carroll,Phyllis Hobson
Publisher : Storey Publishing, LLC
Page : 35 pages
File Size : 44,9 Mb
Release : 2012-03-08
Category : Cooking
ISBN : 9781603423991
Making Cheese, Butter & Yogurt by Ricki Carroll,Phyllis Hobson Pdf
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Arm the Fastest Yankee
John E. Allen,Raymond M. Russo
Author : John E. Allen,Raymond M. Russo
Publisher : AuthorHouse
Page : 333 pages
File Size : 42,7 Mb
Release : 1998-12-19
Category : Fiction
ISBN : 9781587213465
Arm the Fastest Yankee by John E. Allen,Raymond M. Russo Pdf
Raffy Rodriguez, a Yankee pitcher, is the son of a former freedom fighter in the Dominican Republic. After narrowly escaping death at the hands of his father's enemies, Raffy is sent to the U.S. where he demonstrates his extraordinary baseball skills. A shoulder injury brings Raffy to a young orthopedist, Dr. Dolores St. Vincent at the Hospital for Special Surgery in New York City. Her research has produced an untested cure for severe muscle and tendon injuries. Her discovery and skillful surgery result in a super powerful arm for Raffy. When Raffy returns to baseball, it is apparent to major league scouts that he possesses the most remarkable fastball in the history of the game. The media dubs him 'Arm' and he is signed by the New York Yankees. Dolores and Raffy discover their love for each other. She is beginning to realize that the revolutionary treatment which reconstructed Raffy's arm may be of short duration, and his arm could fail again. Raffy is locked in a heated World Series with the Los Angeles Dodgers. Despite Dolores' warnings, he has agreed to pitch more frequently to make up for the loss of two Yankee starting pitchers. A series of unexpected events not only puts Raffy's arm in jeopardy, but also his life.
The Cheese Industry
Harold W. Lough
Author : Harold W. Lough
Publisher : Unknown
Page : 76 pages
File Size : 50,5 Mb
Release : 1975
Category : Cheese industry
ISBN : UCSD:31822019247956
The Cheese Industry by Harold W. Lough Pdf
Technology of Cheesemaking
Barry A. Law,Adnan Y. Tamime
Author : Barry A. Law,Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 512 pages
File Size : 53,6 Mb
Release : 2011-06-24
Category : Technology & Engineering
ISBN : 9781444347890
Technology of Cheesemaking by Barry A. Law,Adnan Y. Tamime Pdf
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.