HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Tuckey, J. L. Search for Related Content PubMed Articles by Tuckey, J. L.

Cheese

Volume 1. Basic Technology. J. G. Davis, Reading, England. American Elsevier Publishing Company, Inc., 52 Vanderbilt Avenue, New York 17, New York. 1965. 463 pages. Subject Index. $15

University of Illinois, Urbana

ABSTRACT

This volume is the first of four that Dr. Davis has planned and when all are completed will be the most complete treatise on the subject of cheese ever published. Volume 1 is most welcome, because no book on cheese has been published in English for several years which could serve as a text so effectively as this. Teachers, students, research workers, and workers in the cheese industry all will find this volume essential to own.

Since this volume is written by a Britisher, an authoritative description of British cheese varieties is given. But the book is anything but a provincial description of the British cheese industry. Perhaps no one is as well acquainted with, and makes use of, the world's literature of cheese as the author, Dr. Davis. The book is cosmopolitan in its presentation of the subject matter.

Some descriptive words and phrases about specific steps in Cheddar cheese manufacture are those used in the British cheese industry.