Learn from the expert!
The CHEESE TECHNOLOGY book
has been a German a long-standing,
widely appreciated benchmark
and is now available in English.
The book comprises all fi elds of
cheese technology in an exemplary
extent and depth. Much of the
latest literature has been reviewed
and insights thereof integrated
in this book.
Further information and order:
www.cheese-technology.com
THE BOOK HAS 9 CHAPTERS:
General overview, divided into defi nition,
processing scheme, history, signifi cance of
the various groups of cheese concerning
nutrition Raw material and additives for the
production for various groups of cheese
Varieties of the respective groups of cheese
as well as their manufacturing processes
and evaluation (quality, shelf life, etc.)
Packaging of the various cheese groups
Infl uences on quality, checking and quality
assurance Description of defects and notes
for improving quality issues.
This book addresses above all cheese
makers but also trainees as well as students,
graduates of food technology and scientists.
For special instructors, this book is a solid
base for courses or lectures. It is an extremely
valuable help as reference book for dairy
specialists and the cheese industry as well
as for technical advisers and suppliers.
CHEESE TECHNOLOGY makes an invaluable
contribution to the preservation and
documentation of accumulated know-how of
cheese technology across decades.
CHEESE TECHNOLOGY
by Josef Kammerlehner, 930 pages, ISBN: 978-3-00-021038-9, €109 plus shipping
/www.cheese-technology.com
/www.cheese-technology.com
