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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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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Add this copy of Cheesemaking Practice to cart. $84.00, good condition, Sold by ThriftBooks-Atlanta rated 4.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1998 by Springer.
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Seller's Description:
Good. First printing. Shelf and handling wear to cover and binding, with general signs of previous use. Light foxing to text block. Minor loosening to binding. Secure packaging for safe delivery.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $94.92, fair condition, Sold by ClickGoodwill rated 5.0 out of 5 stars, ships from Indianapolis, IN, UNITED STATES, published 1998 by Springer.
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Fair. Used-Acceptable: All pages and the cover are intact but shrink wrap dust covers or boxed set case may be missing. Pages may include limited notes highlighting or minor water damage but the text is readable. Item may be missing bundled media.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $94.92, good condition, Sold by Zoom Books Company rated 4.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 1998 by Springer.
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Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $95.92, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1998 by Springer.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $106.96, fair condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 1998 by Springer.
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Fair. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $147.50, very good condition, Sold by Salish Sea Books rated 5.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 1998 by Springer-Verlag Publishing.
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Very Good; Hardcover; 3rd Edition; Light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5"-9.75" tall); 1.9 lbs; Black covers with photo of cheese block, and title in orange lettering; 1998, Springer-Verlag Publishing; 449 pages; "Cheesemaking Practice (Chapman & Hall Food Science Book), " by R. Andrew Wilbey, et al.
Add this copy of Cheesemaking Practice to cart. $153.00, good condition, Sold by red rover do over rated 4.0 out of 5 stars, ships from luxemburg, WI, UNITED STATES, published 1998 by Springer.
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Good. No dust jacket. Signed by previous owner. Cheesemaking Practice (Chapman & Hall Food Science Book)-Hardcover-condition good signed by previous owner Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K. ==Published by aspen publishing 1998... Cheesemaking Practice (Chapman & Hall Food Science Book)-Hardcover-condition good signed by previous owner Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K. ==Published by aspen publishing 1998 copyright--449 pages book size 9 1/2 x 6 3/8 When the Cheesemaking Practice (Chapman & Hall Food Science Book)-Hardcover-condition good signed by previous owner Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K. ==Published by aspen publishing 1998 copyright--449 pages book size 9 1/2 x 6 3/8 When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. 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. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $156.14, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 1998 by Springer.
Add this copy of Cheesemaking Practice (Chapman & Hall Food Science Book to cart. $212.05, new condition, Sold by Just one more Chapter rated 4.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 1998 by Springer.
