Cheese technology guide : Second edition

The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology. The guide is featuring information on milk and milk treatment, cheese types, additives, starter cultures, processing, sanitization, technical information and more. Second edition