Cheesemaking Practice

Name: Cheesemaking Practice
Brand: Springer-Verlag New York Inc.
SKU: 2347161
Author: R. Andrew Wilbey

R. Andrew Wilbey, J.E. Scott, Richard K. Robinson

Springer-Verlag New York Inc.

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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.

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