Cheesemaking practice
Auteur :
Wilbey, R. Andrew / Scott, J.E. / Robinson, Richard K.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461376675
Date de publication :
6 oct. 2012
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
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.