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Feta and Related Cheeses

, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta;

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Cooking With Cheese

varied taste of different cheeses from subtle Manchego and Fromage Blanc to strong Cheddar and Feta. It includes a useful guide to types;

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Agricultural Research Updates

This compilation examines agricultural research from across the globe and covers a broad spectrum of related topics. In this book, the;

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Global Cheesemaking Technology

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes;

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West Country Cheesemakers

The area produces some of the best cheeses in the UK and claims to produce the best cheese in the world in Montgomery's cheddar. They range;

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Processed Cheese Science and Technology

developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese;

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The Modern Cheesemaker

The Modern Cheesemaker shows you how to make 18 delicious cheeses such as halloumi, pecorino, mozzarella and Indian paneer at home. Using;

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Cheese Problems Solved

, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as;

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The Cheeses of Italy: Science and Technology

general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and;

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Zelf kaas maken. Van ricotta en brie tot feta en Goudse kaas, Morgan McGlynn, Hardcover

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Cheeses of Nazareth Prod. By Greg Hetson(Bad Religion)/Steve Kravac(Mxpx) PROD. BY GREG HETSON(BAD RELIGION)/STEVE KRAVAC(MXPX). ROSEMARY'S BILLYGOAT, CD

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Melt

handcrafted artisan cheeses and pastas and by adding surprise ingredients like avocado, lime, fennel, edamame and mint. 20,000 first printing.;

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Food Authentication Using Bioorganic Molecules

Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal;

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Microstructure of Dairy Products

in this field. Part 2: Microstructure of various dairy foods This part is divided into sections related to the microstructure of milk, cheeses;

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Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe

of Oromiya region of Ethiopia. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe;

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Cheese and Microbes

. * Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial;

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Cheese: Chemistry, Physics and Microbiology

; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese;

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Recipes from The English Market

, organic meats and poultry, fruit and vegetables and delicious breads, cakes and cheeses. While ostensibly a cookery book it also includes details;

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A Big Cheese for the White House

until that time had been forced to eat inferior cheeses.;

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Miso Cookery

sweets with Asian miso - Reveals how to recreate the flavours of meats and cheeses in vegetarian foods;

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Casein

Casein is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80;

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Gouden Kip

. Van Vietnamese chilikip en gerookte kipsalade tot met granaatappel en feta gevulde geroosterde kip. Voor elk moment en elke geledenheid, spectaculair;

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Cheese Essentials

number of cheeses has grown, so has the intimidation factor. Recognizing this disparity between our voracious appetite for cheese and our often;

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Kitchen Pro Series

Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing;

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Things Can Only Get Feta

>After an Arctic winter, a recession, and a downturn in the newspaper industry, two journalists and their dog embark on an adventure in the wild;

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Parmigiano Reggiano

of a consortium to ensure quality in 1934. Beloved by Boccaccio, Moliere, and Alexandre Dumas, this king of cheeses has starred in simple;

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Probiotics

and treatment of elderly disease; probiotic cheeses; antibiotic resistance and probiotics; and probiotics in maternal and early infant;

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