by N/A
This text covers the general features of the cheese-making process and the specific manufacturing procedures and characteristics of the groups of cheeses recognized by the International Dairy Federation. Photographs of the world's major cheeses are presented with details of their characteristics and manufacture. The book should be of interest to all those involved with cheese and the cheese-making process worldwide, including dairy scientists, cheese retailers, suppliers of materials and equipment to cheese-making companies, and researchers and professionals in the dairy industry.
Format: Hardcover
Pages: 200
Publisher: Springer
Published: 30 Jun 1994
ISBN 10: 0412394200
ISBN 13: 9780412394201