Advertisement

Cheesemaking Practice

  • R. Scott
  • R. K. Robinson
  • R. A. Wilbey

Table of contents

  1. Front Matter
    Pages i-xvii
  2. R. K. Robinson, R. A. Wilbey
    Pages 1-8
  3. R. K. Robinson, R. A. Wilbey
    Pages 9-18
  4. R. K. Robinson, R. A. Wilbey
    Pages 19-29
  5. R. K. Robinson, R. A. Wilbey
    Pages 30-36
  6. R. K. Robinson, R. A. Wilbey
    Pages 37-66
  7. R. K. Robinson, R. A. Wilbey
    Pages 67-80
  8. R. K. Robinson, R. A. Wilbey
    Pages 81-97
  9. R. K. Robinson, R. A. Wilbey
    Pages 98-105
  10. R. K. Robinson, R. A. Wilbey
    Pages 106-121
  11. R. K. Robinson, R. A. Wilbey
    Pages 122-145
  12. R. K. Robinson, R. A. Wilbey
    Pages 146-164
  13. R. K. Robinson, R. A. Wilbey
    Pages 165-192
  14. R. K. Robinson, R. A. Wilbey
    Pages 193-231
  15. R. K. Robinson, R. A. Wilbey
    Pages 232-270
  16. R. K. Robinson, R. A. Wilbey
    Pages 271-287
  17. R. K. Robinson, R. A. Wilbey
    Pages 288-308
  18. R. K. Robinson, R. A. Wilbey
    Pages 309-319
  19. R. K. Robinson, R. A. Wilbey
    Pages 320-326
  20. R. K. Robinson, R. A. Wilbey
    Pages 327-437
  21. Back Matter
    Pages 439-449

About this book

Introduction

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard­ ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.

Keywords

Filtration additives bacteriology chemical analysis food membrane remediation

Authors and affiliations

  • R. Scott
  • R. K. Robinson
    • 1
  • R. A. Wilbey
    • 1
  1. 1.The University of ReadingReadingUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-5819-4
  • Copyright Information Kluwer Academic/Plenum Publishers 1998
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7667-5
  • Online ISBN 978-1-4615-5819-4
  • Buy this book on publisher's site