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.
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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.
Read Less
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $75.48, good condition, Sold by Zoom Books East rated 4.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 1998 by Springer.
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Seller's Description:
Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Cheesemaking Practice to cart. $76.44, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1998 by Springer.
Add this copy of Cheesemaking Practice to cart. $76.44, good condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1998 by Springer.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $80.74, fair condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 1998 by Springer.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $88.65, good condition, Sold by Phatpocket Limited rated 4.0 out of 5 stars, ships from Waltham Abbey, ESSEX, UNITED KINGDOM, published 1998 by Springer.
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Good. Ships from UK in 48 hours or less (usually same day). Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire, United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks, rare and collectible books at a great price. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $131.44, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 1998 by Springer.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $147.50, very good condition, Sold by Salish Sea Books rated 4.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 1998 by Springer-Verlag Publishing.
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Very Good; Hardcover; 3rd Edition; Light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5"-9.75" tall); 1.9 lbs; Black covers with photo of cheese block, and title in orange lettering; 1998, Springer-Verlag Publishing; 449 pages; "Cheesemaking Practice (Chapman & Hall Food Science Book), " by R. Andrew Wilbey, et al.
Add this copy of Cheesemaking Practice to cart. $153.00, good condition, Sold by red rover do over rated 4.0 out of 5 stars, ships from luxemburg, WI, UNITED STATES, published 1998 by Springer.
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Good. No dust jacket. Signed by previous owner. Cheesemaking Practice (Chapman & Hall Food Science Book)-Hardcover-condition good signed by previous owner Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K. ==Published by aspen publishing 1998... Cheesemaking Practice (Chapman & Hall Food Science Book)-Hardcover-condition good signed by previous owner Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K. ==Published by aspen publishing 1998 copyright--449 pages book size 9 1/2 x 6 3/8 When the Cheesemaking Practice (Chapman & Hall Food Science Book)-Hardcover-condition good signed by previous owner Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K. ==Published by aspen publishing 1998 copyright--449 pages book size 9 1/2 x 6 3/8 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.
