Technology of Cheesemaking (Sheffield Food Technology)
Publisher: Blackwell
Published: December 20, 1999
Language: eng
Format: Hardcover
Number of pages: 322
ISBN-13: 9780849397448
Subjects: Food & beverage technology; Technology: General Issues; Technology & Industrial Arts; Methods - Canning & Preserving; Technology; Science/Mathematics; Agriculture - General; Food Science; Technology / Food Industry & Science; Cheesemaking
First sentence: The modern cheese industry owes its existence to the progression of cheesemaking from a cottage industry, based on the subsistence economics of preserving surplus for times of shortage, to a high technology fermentation industry, which is now an integral part of a national and multinational food business, supplying gourmet and commodity markets alike.