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CTA. 1989. Cheesemaking. Spore 24. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: http://hdl.handle.net/10568/45166
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta24e/
Cheesemaking by Jean-Luc Evette ACCT- 13, quai Andre Citroen 75015- Paris - FRANCE
Cheesemaking is in the Tropical Agronomy series, published by ACCT, and describes cheese production techniques, on both a small and an industrial scale. These are very little known in tropical regions, and where they do exist, are very small-scale. Climatic conditions do not favour rearing milk herds, nor the collection and concervation of milk. Today techniques have advanced sufficiently to allow cheese to be made from reconstituted milk, and it is not particularly difficult to transfer the technical data currently used in Europe, and adapt them for use in countries with different climates. Airconditioning in factories and maturing cellars means that, whatever the outside temperature, work can be carried out in the correct temperature. Reconstituted milk can be used in conjunction with locally-produced milk. This book addresses the problems of collection, processing, fermentation, mechanization, and maturing, and will be of help in setting up industrial workshops which can market cheeses which keep longer than fresh or pasteurised milk, and which are more acceptable to local populations than drinking-milk. Cheesemaking by Jean-Luc Evette ACCT- 13, quai Andre Citroen 75015- Paris - FRANCE
- CTA Spore (English)