American Farmstead Cheese
Chelsea Green Publishing Co (Verlag)
978-1-60358-733-4 (ISBN)
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
A fully illustrated guide to basic cheesemaking
Discussions on the effects of calcium, pH, salt, and moisture on the process
Ways to ensure safety and quality through sampling and risk reduction
Methods for analyzing the resulting composition
You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.
Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.
1. Rhyme and Reason of Cheese Diversity: The Old World Origins
2. Cheesemaking in the New World: The American Experience
3. Milk: The Beginning of All Cheesemaking
4. Starter Culture: The Heart of Cheesemaking
5. Eight Basic Steps of Cheesemaking
6. Chemical Composition: How It Shapes Cheese Identity and Quality
7. Ensuring Safety and Quality I: Hazard Analysis Critical Control Point and the Cheesemaking Process
8. Ensuring Safety and Quality II: Controlling the Initial Chemical Composition
9. Pasteurization Dilemma
10. Art of Cheesemaking
11. Business of Farmstead Cheesemaking
12. Putting It All Together: The Vermont Shepherd Story
| Erscheinungsdatum | 02.12.2016 |
|---|---|
| Zusatzinfo | Index; Bibliography; Graphs; Charts; Illustrations, black and white |
| Verlagsort | White River Junction |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 590 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-60358-733-0 / 1603587330 |
| ISBN-13 | 978-1-60358-733-4 / 9781603587334 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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