The "Technology of Cheesemaking" by Barry A. Law is a comprehensive textbook focusing on the technological aspects of cheesemaking. Published in 2000 by Sheffield, this hardcover book offers advanced education for adult learners in the subject area of cheesemaking. Written in English, this textbook is a valuable resource for those interested in delving into the intricacies of cheese production, providing detailed information and insights into the technology involved in the cheesemaking process. 332 pages
