Practical Cheesemaking by Kathy Biss

Practical Cheesemaking by Kathy Biss

This title provides 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, and cheese recipes. Whether you are making cheese for commercial reasons of simply for your own use, this book should help you to produce a cheese that you can be proud to serve or sell.

Kathy Biss has a National Diploma in Dairying. With five years' experience in the dairy industry, she went on to teach dairy subjects at Cannington College in Somerset. She undertook dairy advisory work and helped milk producers [including the States of Guernsey Dairy] to get the most from their yields. Kathy now manufacturers her own cheese and gives local cheesemaking demonstrations.

SKU	Nicht verfügbar
ISBN 13	9781861265531
ISBN 10	1861265530
Titel	Practical Cheesemaking
Autor	Kathy Biss
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	The Crowood Press Ltd
Erscheinungsjahr	2002-08-26
Seitenanzahl	144
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar