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Cheesemaking in Britain: The past and the future
Author(s) -
DAVIS J. G.
Publication year - 1981
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1981.tb01498.x
Subject(s) - cheesemaking , dairy industry , craft , microbiology and biotechnology , engineering , business , food science , biology , geography , archaeology
The origins of cheesemaking and the gradual growth of the cheese industry in Britain are reviewed. The factors responsible for the evolution of our present varieties are discussed, and the contributions of the leading 19th century cheesemakers. teachers, and dairy chemists are described. The reasons for the decline of farmhouse cheesemaking and the growth of the cheese factory or creamery are also discussed. In spite of the progress made in dairy chemistry and microbiology. cheesemaking still remains largely a craft, although specialized aspects can now be controlled scientifically. Not until microorganisms can be eliminated or their behaviour completely controlled will cheesemaking become a true technology or applied science.