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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technol[...]texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N°154)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 193)texto impreso
Istituto Sperimentale Lattiero-Casseario di Lodi (N° 234)texto impreso
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Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its [...]