by R.AndrewWilbey (Author), J.E.Scott (Author), RichardK.Robinson (Author)
Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard- ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker.
Format: Hardcover
Pages: 449
Edition: 3rd ed.
Publisher: Springer
Published: 30 Sep 1998
ISBN 10: 0751404179
ISBN 13: 9780751404173
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