J.E. Scott - Böcker
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3 produkter
2 939 kr
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In the late 1990s, cheesemaking remains a blend of "art and science" for, while much cheese is made in computer-controlled factories relying on strict standardization to handle the large volumes of milk involved, the production of top qaulity cheese still relies upon the innate skill of the cheesemaker. This book therefore, in revised form, includes at one end of the spectrum , details of the technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. A student of dairy science will need to consult other texts in order to complete their knowledge of the cheesemaking process, but it is hoped that the text will stimulate readers to delve more deeply.
2 939 kr
Skickas inom 10-15 vardagar
Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker.
1 578 kr
Skickas inom 10-15 vardagar
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.