Cheese problems solved

the long version

Arranged in practical question and answer format, this book provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half concentrate on different types of cheeses, such as cheddar, blue cheeses and mozzarella. With contributions from specialists in the field and edited by a leading expert, this is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.