The Art Of Natural Cheesemaking

Author: David Asher
Publisher: Chelsea Green Publishing
ISBN: 1603585788
Size: 59.45 MB
Format: PDF, Docs
View: 3115
Download
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Outlaw Cheesemaker, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: * How to source good milk, including raw milk; * How to keep their own bacterial starter cultures and fungal ripening cultures; * How make their own rennet--and how to make good cheese without it; * How to avoid the use of plastic equipment and chemical additives; and * How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

Continuous Thermal Processing Of Foods Pasteurization And Uht Sterilization

Author: Michael J. Lewis
Publisher: Boom Koninklijke Uitgevers
ISBN: 9780834212596
Size: 52.98 MB
Format: PDF, ePub, Mobi
View: 2950
Download
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

The Art And Soul Of Baking

Author: Cindy Mushet
Publisher: Andrews McMeel Publishing
ISBN: 0740773348
Size: 64.53 MB
Format: PDF, ePub, Mobi
View: 5383
Download
Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.

Melt The Art Of Macaroni And Cheese

Author: Stephanie Stiavetti
Publisher: Little, Brown
ISBN: 0316255866
Size: 78.24 MB
Format: PDF, ePub
View: 6684
Download
A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations. MELT: THE ART OF MACARONI AND CHEESE is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses and a wide array of pastas, producing dishes that are both classic and chic. Home cooks of all levels will be encouraged to incorporate fresh, simple ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta; Drunken Goat, Fennel, Edamame, Mint, and Rotini; and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, MELT takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates. With gorgeous color photography throughout, MELT is a compendium of inventive recipes that will add a fresh twist to the family dinner or play a starring role at your next dinner party.

Making American Cheddar Cheese Of Uniformly Good Quality From Pasteurized Milk Classic Reprint

Author: Harry R. Lochry
Publisher: Forgotten Books
ISBN: 9780365070108
Size: 30.97 MB
Format: PDF, Docs
View: 3089
Download
Excerpt from Making American Cheddar Cheese of Uniformly Good Quality From Pasteurized Milk A survey made in 1949 by the National Cheese Institute in 20 of the leading cheese-producing States, showed that 71 percent of the factories, making 80 percent of the American type cheese, were equipped to pasteurize the milk. In 11 States. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Present Status Of The Pasteurization Of Milk Classic Reprint

Author: Samuel Henry Ayers
Publisher: Forgotten Books
ISBN: 9780260080400
Size: 62.21 MB
Format: PDF, ePub
View: 3099
Download
Excerpt from The Present Status of the Pasteurization of Milk Another objection to pasteurized milk has been that bacteria grow faster m it than 1n raw milk. In spite of several experiments which seem to prove this point, it has never been thoroughly established. It has been found that the rate of bacterial increase is approximately the same in raw milk and in pasteurized milk having about the same bacterial content. It is often stated that pasteurization, even if it does kill bacteria, does not destroy poisonous products of their growth. This can hardly be considered a real objection, for if these products are present in raw milk they must be consumed with it, and if pasteurization does not destroy them the pasteurized milk would be no worse than raw milk containing the same products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.