Traditional Cheesemaking : An introduction
by
Josef Dubach
Book Details
Format
Paperback / Softback
ISBN-10
0946688435
ISBN-13
9780946688432
Publisher
ITDG Publishing
Imprint
ITDG Publishing
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 15th, 1989
Print length
84 Pages
Weight
153 grams
Dimensions
23.40 x 15.70 x 0.70 cms
Product Classification:
Food manufacturing & related industriesFood & beverage technology
Ksh 2,800.00
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Quality
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Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit.Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
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