Cheese from sheep, goat and cow milk/ UV

Cheese from sheep, goat and cow milk/ UV
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  • 123135
Those who keep sheep and goats like to process the milk themselves into yogurt and cheese. And... more
Product information "Cheese from sheep, goat and cow milk/ UV"

Those who keep sheep and goats like to process the milk themselves into yogurt and cheese. And the great need for thorough information is shown by the many well-attended seminars and courses on cheese-making. Processing milk into high-quality and tasty products requires some knowledge of biological and biochemical processes and a certain amount of experience in practical work. Therefore, the book is not a collection of recipes, but it provides the important basic knowledge from milk processing to ready-to-sell specialties. The author knows how to share his practical experience and easy-to-understand instructions in a very clear way.

  • Composition of milk ingredients
  • Requirements for milk processing
  • Hygiene, cleaning and disinfection
  • Protein composition and precipitation possibilities
  • Auxiliary substances for milk processing
  • Production of sour milk products
  • Fresh cheese, soft cheese, mold cheese, semi-hard cheese (from sheep's milk)
  • Required equipment
  • Basic method of production
  • Faults, causes and their elimination
  • Cheese ripening
  • Whey utilization and butter production
  • Differences in processing goat milk
  • Cottage cheese and sour milk cheese production (from cow milk)
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