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Book: The Microbiology of Raw Milk

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Book: The Microbiology of Raw Milk

57.00

The authority on raw milk microbiology, now available in English!

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In 2015, Bronwen Percival of the Specialist Cheesemakers Association launched a campaign to translate this multi-author book into English. Originally published by a team of French scientists, the book presents the current knowledge on the microbial diversity of raw milk and its impact on cheese quality. To quote Ms. Percival, "So much of the value of artisan cheese is attributed to the effects of raw milk, and yet our knowledge on the microbiology of raw milk and the mechanisms that create a cheese's flavor and identity, is sadly inadequate." Most of the materials previously available in English focus on pathogens, rather than microflora that helps develop flavor and character. 

Thanks to these efforts, the English-speaking world of cheesemakers now has access to this wealth of information regarding the science of raw milk and how it can help them improve their cheese. Highly recommended for cheesemakers, or cheesemongers who desire a better scientific understanding of their metier. 

125 pages, published 2015. This book ships for free via UPS ground. If ordered with cheese, our default shipping rates for perishables apply.