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		BS 770 : Part 1 : 1986. British Standard methods for chemical analysis of cheese. Part 1. General introduction by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1986 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 3 : 1989. British Standard methods for chemical analysis of cheese. Part 3. Determination of fat content (reference method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1989 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 6 : 1984. British Standard methods for chemical analysis of cheese. Part 6. Determination of total phosphorus content. Molecular absorption spectrometric method by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1984 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 9 : 1985. British Standard methods for chemical analysis of cheese. Part 9. Determination of nitrate and nitrite contents. Cadmium reduction and photometry method by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1985 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 10 : 1986. British Standard methods for chemical analysis of cheese. Part 10. Determination of total solids content (Reference method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1986 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		No cover image available Ripening and quality of cheeses by International Dairy Federation Series: International Dairy Federation Bulletin ; No. 317 Publication details: International Dairy Federation (IDF), 1996 Availability: Items available for loan: Dundonald House Library (1)Location, call number: JOURNALS FILE. Place hold Add to cart (remove)
		No cover image available History of the development of the Irish cheese industry by McCarthy, John Publication details: Fermoy: Teagasc, 1992 Availability: Items available for loan: Dundonald House Library (1)Location, call number: INFORMATION FILE 1997/16. Place hold Add to cart (remove)
		No cover image available Cheese ripening and technology. Abstracts of the proceedings of the International Dairy Federation Symposium; Banff, Canada, March 2000 by International Dairy Federation Series: International Dairy Federation Special Issue ; No. 0002 Publication details: International Dairy Federation (IDF), 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 INT. Dundonald House Library (1)Location, call number: JOURNALS FILE. Place hold Add to cart (remove)
		The cheese companion: the connoisseur's guide by Ridgway, Judy Publication details: London: Apple Press, 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 RID. Place hold Add to cart (remove)
		Mechanisation and automation in dairy technology by Tamime, A. Y [editor] Law, Barry A [editor] Publication details: Sheffield : Sheffield Academic press, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF259 TAM. Place hold Add to cart (remove)
		Technology of cheesemaking by Law, Barry A [editor] Publication details: Sheffield: Sheffield Academic Press, 1999 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 LAW, ... Place hold Add to cart (remove)
		Cheesemaking and dairying by Thear, Katie Edition: 3rd revised ed. Publication details: Broad Leys, 2003 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 THE, ... Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups by Fox, P. F [editor] Publication details: Elsevier, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 FOX. Place hold Add to cart (remove)
		BS EN ISO 5534:2004 Cheese and processed cheese: determination of the total solids content (reference method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 2004 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		Technology of cheesemaking by Law, Barry A [editor] Tamime, A. Y [editor] Edition: 2nd ed. Publication details: Chichester: Wiley-Blackwell/Society of Dairy Technology, 2010 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 LAW, ... Place hold Add to cart (remove)
		Processed cheese and analogues by Tamime, A. Y [editor] Publication details: Chichester: Wiley-Blackwell/Society of Dairy Technology, 2011 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 TAM, ... Place hold Add to cart (remove)
		The cheesemaker's apprentice : an insider's guide to the art and craft of homemade artisan cheese, taught by the masters by Davies, Sasha Publication details: Beverly, Mass.: Quarry Books, 2012 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 DAV. Place hold Add to cart (remove)
		Global cheesemaking technology: cheese quality and characteristics by Bintas, Thomas [editor] Papademas, Photis [editor] Publication details: Chichester: John Wiley & Sons, 2018 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 PAP. Place hold Add to cart (remove)

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