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 fields 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:
HAS 9 CHAPTERS
General overview, divided into definition, processing scheme,
history, significance 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 Influences
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.
by Josef Kammerlehner, 930 pages, ISBN: 978-3-00-021038-9, €109 plus shipping