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Présures et coagulants de substitution

Rennets and Substitute Coagulants

How to Make the Right Choice?


J. Collin

Edition 2015

This very comprehensive book reviews rennet and its substitutes used in cheese-making: definition, production methods, use criteria, official analyses, French regulations and traceability of coagulant preparations. It will be of interest to dairy manufacturers, cheese-makers, specialist schools and administrative departments dealing with product traceability and labelling.


35,00 €
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Balade au pays des fromages

Balade au pays des fromages

Cheesemaking traditions in France


J. Froc

Edition 2007

Everything you need to know about cheeses, how they are made, their origins and the reasons behind the wide range of appearances, shapes and flavours: a new look at French cheesemaking.


28,40 €
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Maîtrise de la chaîne du froid des produits laitiers réfrigérés

Maîtrise de la chaîne du froid des produits laitiers réfrigérés


AFF

Edition 1999

This technical guide presents the most frequently found recommendations for effective control of the dairy product cold chain (manufacturing, storage, transport, local distribution, marketing, interfaces). It is particularly earmarked for the ...


19,99 €
19,99€

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Répertoire général des aliments T4

Répertoire général des aliments T4

Vol. 4: Table of Mineral Composition


M. Feinberg, J. Favier, J. Ireland-Ripert, M. Lamand, J. Tressol

Edition 1995

The composition of 226 common food products (cereal products; dairy products and desserts; cheeses; meats, poultry and products; sea food; vegetables and legumes; fruits and nuts; beverages; dishes, soups and sauces) is given for each of the following ...


23,99 €
23,99€

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