UTTER 发表于 2025-3-28 18:30:05

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Conjuction 发表于 2025-3-28 20:56:27

,Cheeses From Ewes’ and Goats’ Milk,ese by the beastly Cyclops, Polyphemos, perhaps the oldest recorded cheesemaker in the world. The Cyclops, who enjoyed mythical strength from the milk and cheese of ewes and goats, is a bucolic symbol, which exists even now in some Mediterranean countries. Ipocrates (460–356 BC) also mentioned the production of cheese from goats’ milk.

制造 发表于 2025-3-29 00:00:32

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Mosaic 发表于 2025-3-29 06:18:14

eep‘s and goats‘ milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno­ logical aspects of cheese. While it is intended primarily for lecturers, senior students and researcher978-1-4615-2648-3

独特性 发表于 2025-3-29 09:20:08

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Analogy 发表于 2025-3-29 11:34:03

Some Non-European Cheese Varieties, information is available on most of them; some are produced by rennet coagulation, others by acid precipitation so that the general principles of coagulation, described previously, apply. In many cases, defined starters are not used so that acid production, by indigenous microflora or by addition o

encomiast 发表于 2025-3-29 17:22:05

https://doi.org/10.1007/978-1-4302-0334-6Kaškaval Preslav, Kaškaval Vitoša (Bulgaria), Kačkavalj (Yugoslavia), Kačkaval, Kačekavalo (former USSR), Tνpoζ .α.∊λ.ν (Greece), Košer (Turkey, Albania) and Cascaval Dobrogen (Romania).. It is also given different names according to the production district, e.g. Pirdop in Bulgaria, Epir in Greece,

Malaise 发表于 2025-3-29 22:14:01

Mixing and Mingling with the CLR, information is available on most of them; some are produced by rennet coagulation, others by acid precipitation so that the general principles of coagulation, described previously, apply. In many cases, defined starters are not used so that acid production, by indigenous microflora or by addition o

kidney 发表于 2025-3-29 23:56:22

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MELD 发表于 2025-3-30 06:30:37

Swiss-Type Varieties,egular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swis
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查看完整版本: Titlebook: Cheese: Chemistry, Physics and Microbiology; Volume 2 Major Chees P. F. Fox Book 1993Latest edition Springer Science+Business Media Dordrec