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The Practice Of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market (Paperback)
Loot Price: R834
Discovery Miles 8 340
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The Practice Of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market (Paperback)
Expected to ship within 10 - 15 working days
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Originally published in 1903 and updated and revised in 1915, this
scarce early instruction book on soft cheesemaking is both
expensive and hard to find in its first editions. We have now
republished it in an affordable, high quality, modern edition,
using the original text and artwork. Ninety five pages contain
detailed chapters on: The Production and Handling of Milk. - Cream:
Its Production, Composition and Properties. - Principles of the
Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their
Process of Manufacture. - Cream Cheese. - Double Cream Cheese. -
Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. -
Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont
L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening.
- Packing and Marketing. - Dairy Terms. - Regulations. -
Preservatives and Colouring. - Measures. - etc. The book is
illustrated with full page vintage photos and various line
drawings. Twelve pages of advertisements for dairy equipment and
associated items have been reproduced for their historical
interest. This fascinating little book will be of much interest to
anyone with an interest in dairy farming or the production of dairy
products on a large or small scale. "The book is a model of
conciseness and clearness. The instructions given as to the
handling of milk are admirable, and the particulars of making all
kinds of soft and cream cheese leave nothing to be desired." -
FARMING PRESS.
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