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Cheese and Fermented Milk Foods

Cheese and Fermented Milk Foods (B12)



Based on 2 review(s)
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Reviews 1-2 of 2
Exceptional Technical Information
Rating:
Location:
Plainfield, IL
Review Date:
1/8/2014
Pros:
Cons:
there, and i have 5 others of varying technical depth.



So if you want to learn all you can about the chemistry of cheesemaking as well as much much more, i highly recommend this book. Recioes are written in large scale, 40-100 gallins, but canbe reduced to hobbyist size by just reducing all iingredients proportionately, which i plan on doing and keeping notes in my "cheese log".



Also, the least expensive I found this book new was $250+ on Amazon or Ebay so $75 is a REAL bargain. Get it, you won't be disappointed. Now back to reading......
Exceptional Technical Information
Rating:
Location:
Plainfield, IL
Review Date:
1/8/2014
Pros:
Cons:
This is an exceptional treatise on cheese making, covering ALL aspects of cheese making from beginning to end and thereafter, but written in a manner that is understandable, even if you aren't in the business per se, or a university student, with the exception of words you may never heard of before this. You are certain to learn a great deal from this book and i have 5 others of varying technical depth.



So if you want to learn all you can about the chemistry of cheese making, as well as much much more, I highly recommend this book. Recipes are written in large scale, 40-100 gallons, but can be reduced to hobbyist size by just reducing all ingredients proportionately, which I plan on doing and keeping notes in my "cheese log".



Also, the least expensive I found this book new was $250+ on Amazon or Ebay, so $75 is a REAL bargain. Get it, you won't be disappointed.
Reviews 1-2 of 2

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