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Traditional Cheesemaking : An introduction - Josef Dubach

Traditional Cheesemaking

An introduction

By: Josef Dubach, Bill Hogan (Editor)

Paperback Published: 1st May 1989
ISBN: 9780946688432
Number Of Pages: 84

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There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit. Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.

Contents Illustrations Preface Introduction Why make cheese? Basic cheesemaking principles Part I Bacteria Factors affecting the survival of bacteria; bacteria in cheese Part I1 From milk to cheese Chapter 1: Milk Milk production; reception; analysis; pasteurization; cultures; coagulation Chapter 2: Curd Cutting; stirring; removal of whey; washing and salting; moulding and pressing; weighing; brining Chapter 3: Cheese Maturation; Provolone; preserving and record keeping; common problems and their causes Part III Beyond cheesemaking Chapter 1: Other foods from milk Whey; Ricotta, cream; butter; yoghurt Chapter 2: The rural cheese factory 63 Location; construction; equipment; production costs; key points Appendices 1. Cheese formulae 2. Types of dairy cultures

ISBN: 9780946688432
ISBN-10: 0946688435
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 84
Published: 1st May 1989
Publisher: ITDG Publishing
Country of Publication: GB
Dimensions (cm): 23.4 x 15.7  x 0.7
Weight (kg): 0.17