The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint) - Softcover

Staley, Vernon L.

9781440095092: The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint)

Softcover

ISBN 10: 1440095094 ISBN 13: 9781440095092

Verlag: Forgotten Books, 2018

Alle Exemplare dieser ISBN-Ausgabe

0 Gebraucht

4 Neu

Von EUR 22,58

Learn how milk composition shapes cheese yield, cost, and profit for dairymen.

This practical guide explains why fat levels matter and how milk can be paid for cheese-making. Milk quality and economics are shown side by side, with real-world guidance on measuring yield and valuing cheese solids. The book discusses practical payment methods that reward flavor, texture, and efficiency, helping dairy operations make smarter, fairer decisions.

How fat percentage in milk influences cheese yield and production costs
Different payment approaches that link milk price to cheese yield and solids
Practical testing and management ideas to improve milk quality and profitability
Historical and industry context for evaluating milk value in cheese-making

Ideal for dairy farmers, cooperative cheese factories, and anyone involved in milk pricing and cheese production.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag: Forgotten Books
Erscheinungsdatum: 2018
Sprache: Englisch
ISBN 10: 1440095094
ISBN 13: 9781440095092
Einband: Taschenbuch
Anzahl der Seiten: 514
Kontakt zum Hersteller: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com
gpsr@podww.com

9 Culley Court
Orton Southgate
Peterborough
Cambridgeshire
PE2 6WA
Vereinigtes K�nigreich
Verantwortliche Person: Easy Access System Europe O�, 16879218
+358405003575
gpsr.requests@easproject.com

Mustam�e tee 50
Tallinn
10621
Estland

Weitere beliebte Ausgaben desselben Titels

9781528478151: The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint)

Vorgestellte Ausgabe

ISBN 10: 1528478150 ISBN 13: 9781528478151
Verlag: Forgotten Books, 2017
Hardcover

Suchergebnisse f�r The Science and Practice of Cheese-Making: A Treatise...

Foto des Verk�ufers

The Science and Practice of Cheese-Making (Classic Reprint)

Lucius L. Van Slyke

Verlag: Forgotten Books, 2018

ISBN 10: 1440095094 ISBN 13: 9781440095092

Neu Paperback

Print-on-Demand

Anbieter: Forgotten Books, London, Vereinigtes K�nigreich

Verk�uferbewertung 4 von 5 Sternen

Paperback. Zustand: New. Print on Demand. This book delves into the intricate world of cheesemaking, offering a comprehensive guide for both seasoned professionals and aspiring enthusiasts. Recognizing that cheesemaking is both an art and a science, the author meticulously details each step of the process, from caring for the milk to the final sale of the cheese. But this is more than just a recipe book. The author goes beyond the "how" to illuminate the "why" behind each action, delving into the fascinating chemical and biological processes that transform milk into cheese. By exploring the complex interplay of milk constituents, microorganisms, and environmental factors, the book unveils the secrets behind achieving the perfect texture, flavor, and quality in your cheese. Whether you're a dairy student, a cheesemaker seeking to refine your craft, or simply someone captivated by the magic of cheese, this book offers invaluable insights that will deepen your understanding and appreciation of this timeless culinary art. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verk�ufers 9781440095092_0

Verk�ufer kontaktieren