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Practical Cheesemaking

  • Practical Cheesemaking

Practical Cheesemaking

Kathy Biss

Availability: In stock

Author(s): Kathy Biss

About The Book

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. Advice when things go wrong. 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.

Additional Information

Author Kathy Biss
Availability In Print
Dimensions Unknown (W x H x D)
Extent 144pp
ISBN 9781861265531
Publication date 2002
Book Type Softcover


  • Acknowledgments
  • Introduction
  • Cheese Making Equipment
  • Milk for Cheese
  • Starter
  • Rennet and Additives
  • Hygiene, Water Supply and Effluent
  • Control Tests and Cheese Records
  • The Cheese Recipe
  • Practical Cheesemaking
  • Remedies and Alternative Actions
  • Presswork and Storage
  • Grading and Packaging
  • Cheese Recipes
  • Appendix: Titratable Acidity of Milk
  • Glossary
  • Further Reading
  • Useful Addresses
  • Index

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