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- Order number: 123135
- EAN: 9783818611354
- Supplier-ID:
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)
Related links to "Cheese from sheep, goat and cow milk/ UV"
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