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Traditional Cheesemaking
- An introduction
Engelsk Paperback
Traditional Cheesemaking
- An introduction
Engelsk Paperback

194 kr
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Om denne bog
There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit.Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
Product detaljer
Sprog:
Engelsk
Sider:
84
ISBN-13:
9780946688432
Indbinding:
Paperback
Udgave:
ISBN-10:
0946688435
Udg. Dato:
15 dec 1989
Længde:
7mm
Bredde:
157mm
Højde:
234mm
Forlag:
ITDG Publishing
Oplagsdato:
15 dec 1989
Forfatter(e):
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