Your search returned 37 results.

Sort
Results
The use of lipases in cheesemaking by Series: International Dairy Federation Bulletin ; 294
Publication details: International Dairy Federation (IDF), 1994
Availability: Items available for loan: Dundonald House Library (1)Location, call number: JOURNALS FILE - IDF.

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.

Butter and cheese making by
Publication details: Dorset: Alphabooks, 1980
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF263 CHE.

Cheeses in all their aspects; Detection of antiobiotic residues in liquid whey and demineralized whey powders; Safety performance for a microbiocidal step (treatment) by Series: International Dairy Federation Bulletin ; No. 369
Publication details: International Dairy Federation (IDF), 2001
Availability: Items available for loan: Dundonald House Library (1)Location, call number: JOURNALS FILE - IDF.

Use of enzyme preparations in cheesmaking (other than rennet); Detection of vegetable proteins in milk products by Series: International Dairy Federation Bulletin ; 371
Publication details: Brussels: International Dairy Federation (IDF), 2002
Availability: Items available for loan: Dundonald House Library (1)Location, call number: JOURNALS FILE - IDF.

Proceedings of the 7th Cheese Symposium: organized by Teagasc; University College Cork, 20th - 21st October 2003 by
Publication details: Teagasc, 2003
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 TEA.

Brined cheeses by
Publication details: Blackwell Publishing Ltd, 2006
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 TAM.

Cheese problems solved by
Publication details: Cambridge: Woodhead, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 MCS.

Cheese production
Publication details: New York: Insight Media, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 CHE.

Food processing: a video field trip
Publication details: Learning seed, 2003
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 FOO.

Flavor of dairy products by Series: American Chemical Society Symposium Series ; No. 971
Publication details: Washington: American Chemical Society, 2007
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF259 CAD.

Dairy ingredients for food processing by
Publication details: Ames, Iowa: Wiley-Blackwell, 2011
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF259 CHA.

Milk and dairy products in human nutrition : production, composition, and health by
Publication details: Chichester: Wiley-Blackwell, 2013
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF259 PAR.

Cheese ripening: quality, safety and health aspects by Series: Advances in Food Safety and Food Microbiology
Publication details: New York: Nova Science, 2013
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 RAN.

The cheesemaker's apprentice : an insider's guide to the art and craft of homemade artisan cheese, taught by the masters by
Publication details: Beverly, Mass.: Quarry Books, 2012
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 DAV.

Cheese : chemistry, physics and microbiology by
Edition: 4th ed.
Publication details: London: Academic Press, 2017
Online access:
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.

The specialist cheesemakers assure code of practice by
Edition: 1st ed.
Publication details: London: Specialist Cheesemakers Association, 2015
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 SPE.

Pages

Powered by Koha