Description: 3rd printing with revisions published at Cornell University; This text is written in simple language describing the origins, principles and procedures for producing important foods from milk fermentations. It should fit the needs of the technical school and college student, industry, and regulatory personnel, and those engaged in international food development. Highlights of fermented milk foods and cheeses in many parts of the world are presented. Portrayal of the products and processes through numerous photographs and pen and ink sketches make this book a collector's item for the gourmet and non-technical reader who is interested in learning something of these natural foods.
Price: 79.98 USD
Location: Victor, New York
End Time: 2025-01-06T17:26:01.000Z
Shipping Cost: 6.88 USD
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Item must be returned within: 30 Days
Refund will be given as: Money Back
Book Title: Cheese and Fermented Milk Foods
Country/Region of Manufacture: United States
Topic: Diary Products
Format: Hardcover
Author: Frank Kosikowski
Publication Year: 1970
Language: English
Publisher: Self published
