Cheese Making Technology eBook

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Cheese making has been an important Canadian domestic and export industry for the past 400 years-almost as long as the fur trade. The Canadian cheese industry is in continuous growth with respect to both quantity and variety of cheese.

This Cheese Making Technology book is one book in our Dairy Education Series. The author of this book is Dr. Arthur R. Hill. Please email comments and questions about this site.

I hope you find this site useful as a reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Professor Arthur Hill, Cheese Technology. Dairy Science and Technology Education Series, University of Guelph, Canada.

Reproduction of this site, or any portions thereof, in either print or electronic form without permission of the author is strictly prohibited.

I hope you enjoy this site and that you'll consider taking our five day hands-on cheese course.  For more information go to www.foodscience.ca

We would also like to draw your attention to a dairy science and technology website - www.dairyscience.info - developed by Dr. Michael Mullan in Ireland, which is focused heavily on cheese technology.