Cheesemaking

Cheesemaking

Editorial Reviews
Book Description
A major reference for worldwide cheesemaking methods and processes, revised and expanded to include French 'know-how' about traditional processes. Covers the all types of milk and the full range of technologies and perspectives, from chemistry to biotechnology. Translated from the original French 3rd edition: Le fromage- de la science a l'assurance qualite.

Book Info
A major reference for worldwide cheesemaking methods and processes, revised and expanded to include French 'know-how' about traditional processes. Covers the all types of milk and the full range of technologies and perspectives, from chemistry to biotechnology. Translated from the original French 3rd edition: Le fromage- de la science a l'assurance qualite.

Cheesemaking,A. Eck,J.-C. Gillis,Lavoisier,1898298653,Chemistry - General,Cooking / Wine,Food Engineering,Life Sciences - Biochemistry,Life Sciences - Biology - General,Methods - Canning & Preserving,Science,Science/Mathematics,Dairy farming,Food & beverage technology,Science / Biochemistry

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