Levnedsmiddelteknologi
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Traditional Cheesemaking
An introduction
Udgivet af ITDG Publishing
ISBN
9780946688432
Om denne bog
There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the su…
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Bogdetaljer
Forfatter
Josef Dubach
Forlag
ITDG Publishing
Kategori
Levnedsmiddelteknologi
ISBN-13
9780946688432
EAN
9780946688432
Format
Hæftet
Sprog
Engelsk
sider
84
Undertitel
- An introduction
Produktbeskrivelse
There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit.Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
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