| 書目名稱 | Cheesemaking Practice | | 編輯 | R. Scott,R. K. Robinson,R. A. Wilbey | | 視頻video | http://file.papertrans.cn/225/224217/224217.mp4 | | 圖書封面 |  | | 描述 | 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 | | 出版日期 | Book 1998Latest edition | | 關鍵詞 | Filtration; additives; bacteriology; chemical analysis; food; membrane; remediation | | 版次 | 3 | | doi | https://doi.org/10.1007/978-1-4615-5819-4 | | isbn_softcover | 978-1-4613-7667-5 | | isbn_ebook | 978-1-4615-5819-4 | | copyright | Springer Science+Business Media New York 1998 |
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