|
Showing 1 - 2 of
2 matches in All Departments
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."
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."
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Runner Runner
Gemma Arterton, Ben Affleck, …
Blu-ray disc
(1)
R45
Discovery Miles 450
|