Cheesemaking Practice

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. 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. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. Front Matter....Pages i-xvii A brief history of cheese....Pages 1-8 Importance of cheese as a food....Pages 9-18 Cheese varieties....Pages 19-29 Introduction to cheesemaking....Pages 30-36 Milk as a raw material for cheesemaking....Pages 37-66 Bacteriology in relation to cheesemaking....Pages 67-80 Tests for acidity and chemical analysis in process control....Pages 81-97 Additives used in cheese milks....Pages 98-105 Starter cultures....Pages 106-121 Preparation of cheese milks....Pages 122-145 Coagulants and precipitants....Pages 146-164 Cheesemaking operations....Pages 165-192 Cheese manufacture....Pages 193-231 Mechanization of cheesemaking....Pages 232-270 Cheese maturation....Pages 271-287 Cheese faults and cheese grading....Pages 288-308 Membrane filtration of milk and whey....Pages 309-319 Cheese whey and its uses....Pages 320-326 Selected cheese recipes....Pages 327-437 Back Matter....Pages 439-449 The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of how to complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery.

This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.

The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers