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Cheesemaking Practice

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eBay item number:116598708971
Last updated on 21 May, 2025 14:25:55 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Brand
Springer
Edition
3rd ed. 1998. Softcover reprint of the original 3rd ed. 1998
Publication Date
06-10-2012
Country of Origin
USA, United States
Net Quantity/Number of Units
1
Dimensions LxWxH - Cms
6.1X1.07X9.25
ISBN-10
146137667X
ISBN-13
9781461376675
SKU
DADAX146137667X
Book Title
Cheesemaking Practice
No of Pages
466
Release Title
Cheesemaking Practice
ISBN
9781461376675
Publication Year
2012
Type
Textbook
Format
Paperback
Language
English
Publication Name
Cheesemaking Practice
Item Height
235 mm
Author
J.E. Scott, Richard K. Robinson, R. Andrew Wilbey
Publisher
Springer-Verlag New York Inc.
Subject
Engineering & Technology
Item Weight
718 g
Item Width
155 mm
Number of Pages
449 Pages

About this product

Product Information

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. 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. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.

Product Identifiers

Publisher
Springer-Verlag New York Inc.
ISBN-13
9781461376675
eBay Product ID (ePID)
139710452

Product Key Features

Number of Pages
449 Pages
Language
English
Publication Name
Cheesemaking Practice
Publication Year
2012
Subject
Engineering & Technology
Type
Textbook
Author
J.E. Scott, Richard K. Robinson, R. Andrew Wilbey
Format
Paperback

Dimensions

Item Height
235 mm
Item Weight
718 g
Item Width
155 mm

Additional Product Features

Country/Region of Manufacture
United States
Title_Author
Richard K. Robinson, R. Andrew Wilbey, J.E. Scott

Item description from the seller

Seller business information

I certify that all my selling activities will comply with all EU laws and regulations.
VAT number: GB 252332141
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plsshipfast

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