Traditional Cheesemaking - An introduction (Paperback)

There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit. Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.

General

Imprint:	ITDG Publishing
Country of origin:	United Kingdom
Release date:	December 1989
Authors:	Josef Dubach
Editors:	Bill Hogan
Dimensions:	234 x 157 x 7mm (L x W x T)
Format:	Paperback
Pages:	84
ISBN-13:	978-0-946688-43-2
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-946688-43-5
Barcode:	9780946688432

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