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Author : LUCIUS LINCOLN. VAN SLYKE,Charles Publow
Publisher : Applewood Books
Page : 522 pages
File Size : 40,8 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 : Lucius Lincoln Van Slyke,Charles A. Publow
Publisher : Unknown
Page : 487 pages
File Size : 49,6 Mb
Release : 1918
Category : Cheese
ISBN : OCLC:271801526
Author : R. Andrew Wilbey,J.E. Scott,Richard K. Robinson
Publisher : Springer Science & Business Media
Page : 463 pages
File Size : 46,6 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 : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 51,8 Mb
Release : 1913
Category : Electronic
ISBN : OCLC:727257827
Author : Lucius Lincoln Van Slyke,Charles Albert Publow
Publisher : Unknown
Page : 0 pages
File Size : 55,5 Mb
Release : 1909
Category : Cheese
ISBN : LCCN:55011956
Author : Charles Albert Publow,Lucius L. 1859-1931 Van Slyke
Publisher : Nabu Press
Page : 514 pages
File Size : 44,7 Mb
Release : 2014-02
Category : Electronic
ISBN : 1294642774
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 : Lucius Lincoln Van Slyke
Publisher : Unknown
Page : 128 pages
File Size : 40,9 Mb
Release : 1921
Category : Cheese
ISBN : OCLC:1084526311
Author : David Asher
Publisher : Chelsea Green Publishing
Page : 320 pages
File Size : 54,9 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 : Kegan Paul Trench & Co,Orange Judd Company
Publisher : Wentworth Press
Page : 502 pages
File Size : 55,9 Mb
Release : 2019-03-16
Category : History
ISBN : 1010452002
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.
Author : R. Scott
Publisher : Unknown
Page : 548 pages
File Size : 51,9 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 : Barry A. Law,Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 474 pages
File Size : 40,6 Mb
Release : 2011-06-24
Category : Technology & Engineering
ISBN : 9781444347890
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.
Author : Photis Papademas,Thomas Bintsis
Publisher : John Wiley & Sons
Page : 496 pages
File Size : 49,8 Mb
Release : 2017-11-16
Category : Technology & Engineering
ISBN : 9781119046189
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Author : Lucius L. Van Slyke,Charles A. Publow
Publisher : Unknown
Page : 487 pages
File Size : 55,6 Mb
Release : 1910
Category : Electronic
ISBN : OCLC:761370127
Author : Lucius Lincoln Van Slyke,Charles A. Publow
Publisher : Unknown
Page : 487 pages
File Size : 55,6 Mb
Release : 1910
Category : Cheese
ISBN : OCLC:317630332
Author : Lucius Lincoln van Slyke,Charles Albert Publow
Publisher : Unknown
Page : 516 pages
File Size : 46,6 Mb
Release : 2017-08-19
Category : Cooking
ISBN : 1375577603