Cheese Problems Solved

Woodhead Publishing Series in Food Science

by P. McSweeny (Editor)

Arranged in practical question and answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as cheddar, blue cheeses and mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

402 pages, Hardcover

First published January 1, 2007

Reviews

[Traci]

The book that started it all. This book is a runner-up of the Diagram Prize, and now I'm hooked and want all the Diagram Prize books in my possession.

Cheese Problems. Solved. There is a market for people who have problems with Cheese that can only be solved by a book. My world expands every day, even when I don't leave my office.