Hand-Book on Cheese Making (Classic Reprint)
George E. Newell
Sold by PBShop.store US, Wood Dale, IL, U.S.A.
AbeBooks Seller since April 7, 2005
New - Hardcover
Condition: New
Ships within U.S.A.
Quantity: 15 available
Add to basketSold by PBShop.store US, Wood Dale, IL, U.S.A.
AbeBooks Seller since April 7, 2005
Condition: New
Quantity: 15 available
Add to basketNew Book. Shipped from UK. Established seller since 2000.
Seller Inventory # LW-9780331754551
Master practical cheese making with a time‑tested guide that blends technique with clear, actionable guidance.
This edition dives into modern methods, from handling milk and controlling acid to pressing, aging, and achieving uniform color and texture. It covers essential equipment, clean practices, and managerial tips that help dairy operations deliver consistent, high‑quality cheese.
The book emphasizes hands‑on steps for careful milk handling, the use of rennet and color, and the importance of uniform processes to produce reliable results. It also discusses how to manage whey, press cheese properly, and maintain cleanliness in the factory for better flavor and shelf life. Along the way, it offers advice on evaluating cheese quality and communicating with patrons about the factory’s performance.
Ideal for readers involved in dairy farming, small creameries, or cheese production who want reliable, implementable practices to improve product quality and consistency.
"About this title" may belong to another edition of this title.
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