Traveling across France to discover where the highly artisanal, bacteria-laden wonderfood fit into the modern era of supermarches, sterilization and EU regulations, the author presents a mouthwatering
For food industry personnel involved in production, research and development, quality control and assurance, and purchasing, as well as students of dairy food science and technology, Chandan and Kilar
"The Life of Cheese is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read f
"The Life of Cheese is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read f
Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker’s Apprentice! This step-by-step book contains interviews with worldwide experts on ev
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving, and developing unique styles of cheeses.There are an increasing number of books on the m
Explains how milk is processed, from its beginning as a product of a dairy cow, to the pasteurization process, to being put in a milk jug and transported to the store.
You're hungry. What should you eat? With MyPlate and Healthy Eating, it's easy to decide. Find out where dairy foods come from, what nutrients you get from the dairy group, and how many servings you n
Companion animals are undergoing previously uncontemplated treatments and surviving what would once have been rapidly fatal conditions. This New Manual is aimed at the whole veterinary team, drawing
Whether it's moving to the country and starting over on a whim or just making city- living a little simpler and easier, the "Green" movement is changing the way we live our day- to-day lives. Skyhors
Become a cheese gourmet. The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wiscon
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-v
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts
"Traces the history of the Creamery at the Pennsylvania State University, and examines issues relating to ice cream production, the dairy industry, and agricultural education programs"--Provided by pu
Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and of
Have you ever wondered why Swiss cheese has holes? You'll find out in this story about a Swiss cheese maker named Casper Jaggi. Casper Jaggi was only six years old when his father taught him how to ma
