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Factors affecting the yield of cheese by Series: International Dairy Federation Special Issue ; No. 9301
Publication details: International Dairy Federation (IDF), 1991
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 INT, ...

BS 770 : Part 1 : 1986. British Standard methods for chemical analysis of cheese. Part 1. General introduction by
Publication details: British Standards Institution (BSI), 1986
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM.

BS 770 : Part 3 : 1989. British Standard methods for chemical analysis of cheese. Part 3. Determination of fat content (reference method) by
Publication details: British Standards Institution (BSI), 1989
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM.

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
Publication details: British Standards Institution (BSI), 1984
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM.

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
Publication details: British Standards Institution (BSI), 1985
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM.

BS 770 : Part 10 : 1986. British Standard methods for chemical analysis of cheese. Part 10. Determination of total solids content (Reference method) by
Publication details: British Standards Institution (BSI), 1986
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM.

Cheese yield and factors affecting its control. Proceedings of the IDF Seminar; Cork, Ireland, April 1993 by
Publication details: International Dairy Federation (IDF), 1994
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 INT.

Ripening and quality of cheeses by 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.

History of the development of the Irish cheese industry by
Publication details: Fermoy: Teagasc, 1992
Availability: Items available for loan: Dundonald House Library (1)Location, call number: INFORMATION FILE 1997/16.

The craft of farmhouse cheese making by
Publication details: Dundalgan, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 QUI.

BS 770 : Part 7 : 1997. ISO 2963 : 1997. Methods for chemical analysis of cheese. Part 7. Determination of citric acid content of cheese and processed cheese products (enzymatic method) by
Publication details: British Standards Institution (BSI), 1997
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM.

Fundamentals of cheese science by
Publication details: Aspen Publishers Inc., 2000
Availability: Items available for loan: CAFRE Loughry Library (9)Location, call number: SF271 FOX, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: SF 271 FOX/REF.

Cheese: chemistry, physics and microbiology. Volume 1: general aspects by
Edition: 2nd ed.
Publication details: Chapman & Hall, 1993
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271.

Processed cheese manufacture: a JOHA guide by
Publication details: BK Ladenburg, 1989
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 PRO, ...

Practical guide for control of cheese yield by
Publication details: Brussels : International Dairy Federation (IDF), 2000
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 EMM, ...

Cheddar cheese technology. Proceedings of a 1966 symposium: University of New South Wales, Kensington
Publication details: University of New South Wales, 1966
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 LIN, ...

Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups by
Publication details: London: Elsevier Applied Science, 1987
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 FOX.

Cheese: chemistry, physics and microbiology. Volume 1: general aspects by
Publication details: 1987
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: SF271 FOX/REF.

Cheesemaking practice by
Edition: 2nd ed.
Publication details: London: Applied Science, 1981
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 SCO.

The cheese handbook: a guide to the world?s best cheeses by
Publication details: New York: Dover Publications, 1973
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 LAY.

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