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Cheese Problems Solved Hardcover – 11 July 2007

by P. McSweeny (Editor)

2 ratings

Edition: 1^st

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Arranged in practical question and answer format, Cheese Problems Solved 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 of the book 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 book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

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"…a very useful new addition to the literature."

― International Journal of Dairy Technology

About the Author

University College Cork, Ireland

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Publisher ‏ : ‎ CRC Press; 1st edition (11 July 2007)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 402 pages
ISBN-10 ‏ : ‎ 1420043943
ISBN-13 ‏ : ‎ 978-1420043945
Dimensions ‏ : ‎ 15.88 x 2.54 x 23.5 cm

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Seana Doughty

Extremely informative and essential reading for commercial cheesemakers

Reviewed in the United States on 15 December 2012

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This book was recommended to me by renowned cheese consultant Neville McNaughton, and I was not disappointed! This is an essential book for professional cheesemakers and there is value in every chapter, even the ones about cheeses that I do not produce. It addresses a myriad of problems and issues associated with various types of cheese. This is a text book and not really meant for hobbyists or anyone who lacks knowledge of or interest in the science and technology of cheesemaking. I highly recommend this book for anyone who is a professional cheesemaker, or who aspires to be one.

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