Cheesemaking Practice (Chapman & Hall Food Science Book) - Image 1

£200.71

Springer Cheesemaking Practice (Chapman & Hall Food Science Book)

Name: Cheesemaking Practice (Chapman & Hall Food Science Book)
Brand: Springer
Price: 200.71 GBP
Availability: InStock

Cheese & Dairy

About as cheap as it gets. The only time it was cheaper was 3 months ago.

£201 today · all-time low £200 (May 2026) · usually the usual

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 55 days · 55 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 55 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £204 (33 days, 60.0%)

Price range: £201 - £204

Price levels: 2 different prices over 55 days

Description

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.

Key Features

Used Book in Good Condition

Product Specifications

Brand: Springer
Format: hardcover
ASIN: 0751404179
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 30 September 1998
Listed Since: 12 February 2007

Barcode

No barcode data available

Springer Cheesemaking Practice (Chapman & Hall Food Science Book)

About as cheap as it gets. The only time it was cheaper was 3 months ago.

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Wiley Technology of Cheesemaking - Society of Dairy Technology

Technology of Cheesemaking: Vol 6 (Sheffield food technology)

Major Cheese Groups (v. 2): Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups

Global Cheesemaking Technology: Cheese Quality and Characteristics

The Cheeses of Italy: Science and Technology

Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects

Cheese: Chemistry, Physics and Microbiology

Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Cheesemaking Practice

Dairy Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook on Cheese: Production, Chemistry & Sensory Properties (Agriculture Issues and Policies: Food Science and Technology)

Fundamentals of Cheese Science

Processed Cheese and Analogues: 5 (Society of Dairy Technology)

The Oxford Companion to Cheese

CHEESE RIPENING QUALITY SAFE: Quality, Safety & Health Aspects (Advances in Food Safety and Food Microbiology)

The Big Cheese Making Kit - 10 Cheese Varieties Gift Set

Cheese Monkey Cheese Making Kit - 20 Varieties Artisan Set

Cheese: Types, Nutrition & Consumption (Nutrition & Diet Research Progress Series) (Nutrition and Diet Research Progress: Food and Beverage Consumption and Health)

Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups

Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

Road To Infamy Games Fromage Board Game, 4 Players, Ages 14+

Sandy Leaf Farm Cheese Making Kit - 10 Cheese Varieties