Author: J.-P. Ramet
Publisher: Food & Agriculture Org.
Keywords: camelus, dromedarius, milk, camel, making, cheese, technology
Number of Pages: 62
Published: 2001-01-01
ISBN-10: 9251031541
ISBN-13: 9789251031544

Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making che

Author: Lucius Van Slyke
Publisher: Applewood Books
Keywords: making, cheese, practice, science
Number of Pages: 522
Published: 2008-01-02
ISBN-10: 1429010738
ISBN-13: 9781429010733

Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.

Author: James Long
Publisher: Applewood Books
Keywords: cheese, making
Number of Pages: 166
Published: 2008-01-01
ISBN-10: 1429010622
ISBN-13: 9781429010627

Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.

Author: Charles Thom
Publisher: Applewood Books
Keywords: cheese, book
Number of Pages: 426
Published: 2008-01-01
ISBN-10: 1429010746
ISBN-13: 9781429010740

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commerically or widely imported in America.

Author: Marlisa Szwillus
Publisher: Silverback Books
Keywords: cook, right, table, meat, kinds, cheese, vegetable, fondue
Number of Pages: 68
Published: 2001-02-01
ISBN-10: 1930603401
ISBN-13: 9781930603400

Fondue is a great item to serve for a party. The host's work is done well in advance, and the guests can participate in the cozy cooking process around the dinner table. This book features a wide variety of vegetable, cheese, meat, poultry and dessert fondues, as well as accompanying sauces and dips.

Author: Lawrence J. Dyckman
Publisher: DIANE Publishing
Keywords: ultra, filtered, milk, regulation, production, products, imports, domestic, dairy
Number of Pages: 38
Published: 2008-10-01
ISBN-10: 1437902502
ISBN-13: 9781437902501

Milk is primarily composed of protein, fat, lactose, water, minerals, and vitamins. The ultra-filtration process for milk removes most of the fluid components, leaving a high concentration of milk protein that allows cheese and other manufacturers to produce their products more efficiently. Ultra-filtered milk (UFM) is also a common ingredient in high-protein sports drinks, energy bars, and nutrition supplements. This report provides information on: (1) trends in UFM imports, including fed. trade restrictions on these imports; (2) the use of domestically produced UFM in U.S. cheese making; and

Author: Unknown
Publisher: Forgotten Books
Keywords: cheese, cheddar, bacteriology
Number of Pages: 59
Published:
ISBN-10: 1440090092
ISBN-13: 9781440090097