A colour guide to cheese and fermented milks
著者
書誌事項
A colour guide to cheese and fermented milks
Chapman & Hall, 1995
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内容説明・目次
内容説明
This text covers the general features of the cheese-making process and the specific manufacturing procedures and characteristics of the groups of cheeses recognized by the International Dairy Federation. Photographs of the world's major cheeses are presented with details of their characteristics and manufacture. The book should be of interest to all those involved with cheese and the cheese-making process worldwide, including dairy scientists, cheese retailers, suppliers of materials and equipment to cheese-making companies, and researchers and professionals in the dairy industry.
目次
- Cheese and fermented milks - background to manufacture
- extra-hard cheeses and their manufacture
- hard-pressed cheeses and their manufacture
- cheese varieties designated as "semi-hard"
- cheeses with visible "eyes" in the structure
- cheeses ripened with moulds
- cheeses surface-ripened with a mixed microflora
- some typical varieties of fresh cheeses
- yoghurt and other fermented milks.
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