Cheesemaking Practice

The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of "how to" complete each stage of the process, right through to the details of the causes & remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing & draining equipment; molding machinery & presses; & other types of equipment & packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.Scott, R. is the author of 'Cheesemaking Practice', published 1986 under ISBN 9780853343929 and ISBN 0853343926.