Cheese & Fermented Milk Foods (2 volume set) [Hardcover]

Frank Y. Kosikowski (Author), Vikram V. Mistry (Author), Frank V. Kosikowski (Author)

Product Details

• Hardcover: 1080 pages
• Publisher: F V Kosikowski Llc; 3 Revised edition (April 1997)
• Language: English
• ISBN-10: 0965645606
• ISBN-13: 978-0965645607
• Product Dimensions: 11.1 x 8.8 x 3.1 inches
• Shipping Weight: 8 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,922,728 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Cheese and Fermented Milk Foods Review, April 23, 2000

By 

Bradley Sharp (Bath, South Dakota) - See all my reviews

This review is from: Cheese & Fermented Milk Foods (2 volume set) (Hardcover)

Cheese and Fermented Milk Foods is an excellent book that can be useful to anyone involved in the dairy in the United States or abroad. It is definitely useful to dairy manufacturers and also to farmers that are interested what happens to their milk when processed. It is very educational and easy to read. Even the most technical information is easy for anyone to understand even if they are not familiar with the dairy industry. I highly recommend it for any student or representative of the dairy industry.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Beautiful books and great information, March 1, 2008

By 

Tina Howard (USA) - See all my reviews
(REAL NAME)   

This review is from: Cheese & Fermented Milk Foods (2 volume set) (Hardcover)

These books (the 2 volume set) is a great resource for cheese and milk people. Each time I have questions about a type of cheese I go to these books. It is helpful to read the origins, see pictures of major cheese manufacturing facilities, packaged cheeses and even various animals which give milk. The books are highly recommended for anyone who plans to make cheese, whether for profit or the serious home producer.

This is NOT a small batch type recipe book for the casual home cheesemaker. This book has make sheets and schedules for very large batches of cheese and gives the ingredients to add in percentages, not weights. When items like rennet are given as exact amounts (like add 187 mL single strength rennet) then the batch is referring to 1,000 kilograms of milk.

Like I said earlier, this book is not a home kitchen recipe book. It is the most fascinating book (set) I have on the subject though. Kudos to the authors!

I'm writing this review because of the single star review which has nothing to do with this book. It distresses me to see such a great amount of research be given a single star on a slow delivery. Check the other reviews by people who have read these books. 5 Stars all the way!

2 of 3 people found the following review helpful:

5.0 out of 5 stars La Via Lactea, August 30, 2001

By 

Tam (Leeds uk) - See all my reviews

This review is from: Cheese & Fermented Milk Foods (2 volume set) (Hardcover)

Frank's book is an essential read for anyone thoroughly besotted with milk and the endless possibility of products that can be made from it.
Highly readable for those with an interest, incredibly informative for those who need to know. The science and lore of milk fermentation in one beautiful tome (or tomme).