Cheesemaking Practice
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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,...
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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,...
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