Technology of Cheesemaking, 2nd EditionISBN: 978-1-4051-8298-0
Hardcover
512 pages
July 2010, Wiley-Blackwell
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Fully revised and updated second edition of this successful book on cheesemaking science and technology
Now includes three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables
Structured to reflect the discrete stages of cheese manufacture in the order in which they are executed in cheese plants
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Technology of Cheesemaking, 2nd Edition (US $228.95)
-and- Processed Cheese and Analogues (US $207.99)
Total List Price: US $436.94
Discounted Price: US $327.70 (Save: US $109.24)
