Le guide de l'éleveur de chèvres : De la maîtrise à l'optimisation du système de production PDF Download
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Author: Pradal Magali
Publisher: Lavoisier
ISBN: 2743065699
Category :
Languages : en
Pages : 594
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Book Description
La technicité et le savoir-faire de l’éleveur constituent les clés essentielles de la réussite d’un atelier de productions animales. La production caprine en est une illustration toute particulière, l’élevage de la chèvre étant destiné à la fourniture de lait, de viande, et plus rarement de fibre textile avec la production de mohair. Le guide de l’éleveur de chèvres dresse un panorama exhaustif et documenté d’une production emblématique française. L’ouvrage fait le point sur tous les aspects fondateurs d’une filière de qualité : • la première partie dresse un état des lieux de la filière caprine et présente son organisation à travers les différents systèmes de production et les organismes de services • la deuxième partie aborde les composantes de la production caprine (sélection, reproduction, élevage des jeunes, alimentation, soins, logement et équipements d’élevage) en s’appuyant sur des bases scientifiques et zootechniques actualisées et rationnelles • la troisième partie traite des aspects technico-économiques, abordant tant les résultats de l’élevage que des éléments de références stabilisés. L’ensemble permet ainsi de porter un diagnostic sur l’atelier déjà existant, ou de réaliser une étude prévisionnelle de son futur atelier de production caprine. Cet ouvrage, richement illustré, s’adresse aux chevriers déjà installés ou en réflexion sur leur projet d’installation, à tous les acteurs de la filière caprine ainsi qu’aux enseignants, formateurs et étudiants en enseignement agricole, sans oublier les personnes qui méconnaissent la multitude de métiers que les éleveurs de chèvres doivent savoir maîtriser c’est-à-dire producteur de lait, et bien souvent aussi fromager et commerçant. De plus, il intéressera les éleveurs amateurs qui sont souvent à la recherche de conseils pratiques et de connaissances plus précises sur les soins à apporter à leur troupeau.
Author: Pradal Magali
Publisher: Lavoisier
ISBN: 2743065699
Category :
Languages : en
Pages : 594
Get Book Here
Book Description
La technicité et le savoir-faire de l’éleveur constituent les clés essentielles de la réussite d’un atelier de productions animales. La production caprine en est une illustration toute particulière, l’élevage de la chèvre étant destiné à la fourniture de lait, de viande, et plus rarement de fibre textile avec la production de mohair. Le guide de l’éleveur de chèvres dresse un panorama exhaustif et documenté d’une production emblématique française. L’ouvrage fait le point sur tous les aspects fondateurs d’une filière de qualité : • la première partie dresse un état des lieux de la filière caprine et présente son organisation à travers les différents systèmes de production et les organismes de services • la deuxième partie aborde les composantes de la production caprine (sélection, reproduction, élevage des jeunes, alimentation, soins, logement et équipements d’élevage) en s’appuyant sur des bases scientifiques et zootechniques actualisées et rationnelles • la troisième partie traite des aspects technico-économiques, abordant tant les résultats de l’élevage que des éléments de références stabilisés. L’ensemble permet ainsi de porter un diagnostic sur l’atelier déjà existant, ou de réaliser une étude prévisionnelle de son futur atelier de production caprine. Cet ouvrage, richement illustré, s’adresse aux chevriers déjà installés ou en réflexion sur leur projet d’installation, à tous les acteurs de la filière caprine ainsi qu’aux enseignants, formateurs et étudiants en enseignement agricole, sans oublier les personnes qui méconnaissent la multitude de métiers que les éleveurs de chèvres doivent savoir maîtriser c’est-à-dire producteur de lait, et bien souvent aussi fromager et commerçant. De plus, il intéressera les éleveurs amateurs qui sont souvent à la recherche de conseils pratiques et de connaissances plus précises sur les soins à apporter à leur troupeau.
Author: Jean-Marie LEFEVRE
Publisher: Lulu.com
ISBN: 129170289X
Category :
Languages : en
Pages : 198
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Book Description
Author: Laura Martinez
Publisher: Everything
ISBN: 9781598692525
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Learn how to pronounce the names more than 100 types of cheeses and pair them with wine and food with The Everything Cheese Book. Written by a certified "cheese specialist," this book offers you a chance to learn about the history of cheese, while giving you insider tips and more than 100 recipes for preparing cheese-related or cheese-based plates, platters, and hors d'oeuvres. This mouth-watering resource shows everyone, from the cheese amateur to the connoisseur: - Where and how to buy quality cheese; - How to organize and host cheese parties; - The art of cheesemaking; - How to pair cheese with wine; - and how to distinguish several types of cheese by taste, texture, and smell. With The Everything Cheese Book, you will be well on your way to becoming a seasoned affineur."--
Author: Beau Lotto
Publisher: Hachette Books
ISBN: 0316300179
Category : Science
Languages : en
Pages : 352
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Book Description
Beau Lotto, the world-renowned neuroscientist, entrepreneur, and two-time TED speaker, takes us on a tour of how we perceive the world, and how disrupting it leads us to create and innovate. Perception is the foundation of human experience, but few of us understand why we see what we do, much less how. By revealing the startling truths about the brain and its perceptions, Beau Lotto shows that the next big innovation is not a new technology: it is a new way of seeing. In his first major book, Lotto draws on over two decades of pioneering research to explain that our brain didn't evolve to see the world accurately. It can't! Visually stunning, with entertaining illustrations and optical illusions throughout, and with clear and comprehensive explanations of the science behind how our perceptions operate, Deviate will revolutionize the way you see yourself, others and the world. With this new understanding of how the brain functions, Deviate is not just an illuminating account of the neuroscience of thought, behavior, and creativity: it is a call to action, enlisting readers in their own journey of self-discovery.
Author: David Asher
Publisher: Chelsea Green Publishing
ISBN: 1603585788
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
Asher provides an intuitive, accessible, organically inspired approach to cheesemaking that is sure to inspire both home and small-scale commercial cheesemakers.
Author: Janet Hurst
Publisher: Voyageur Press
ISBN: 1610601386
Category : Cooking
Languages : en
Pages : 163
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Book Description
Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes.
Author:
Publisher:
ISBN:
Category : Goat milk
Languages : en
Pages : 84
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Book Description
Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 387
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Book Description
Introduction Cheesemaking, as practiced in North America, is decidedly unnatural. Is there an approach to the art that’s not dependent on packaged mesophilic starter cultures, freeze-dried fungal spores, microbial rennet, and calcium chloride? Do cheesemakers really need pH meters, plastic cheese forms, and sanitizing solutions? Are modern technologies the only path to good cheese? What of traditional methodologies? Did cheesemakers make consistently good cheese prior to pasteurization? Did cheeses fail if they weren’t made in stainless-steel vats with pure strains of Lactobacilli and triple-washed surfaces? Where are the guidebooks that teach traditional methods? Have our ancestors’ cheesemaking practices been lost to the forces of progress and commercialization? I believe that the quality and taste of cheese have declined dramatically as traditional methods have been abandoned. And that the idea—propagated by the industrial cheesemaking paradigm—that traditional ways of making cheese, with raw milk and mother cultures, make for inconsistent and poor-quality cheese is a myth. For there is wisdom in the traditional practices of cheesemakers . . . Generations upon generations of traditional cheesemakers evolved the diverse methods of making cheese while carefully practicing their art. All classes of cheese were discovered by cheesemakers long before they had a scientific understanding of the microbiological and chemical forces at play in its creation. Industry and science hijacked cheesemaking from the artisans and farmers some 150 years ago, and since then few new styles of cheese have been created; yet during that time hundreds, possibly thousands, of unique cheeses have been lost. Standard methods of cheesemaking—reliant on pasteurization, freeze-dried starters, and synthetic rennets that interfere with the ecology of cheese—are equivalent to standard practices in industrial agriculture, such as the use of hybrid seeds, chemical fertilizers, and pesticides that have overtaken traditional agriculture, and conflict with the ecology of the land. Cheese comes from the land and is one of our most celebrated foods; yet its current production methods are environmentally destructive, corporately controlled, and chemically dependent. In its eating we’re not celebrating the traditions of agriculture but rather pasteurization, stainless-steel production, biotechnology, and corporate culture. If we gave its methods of production some thought, we wouldn’t want to eat the stuff! It strikes me as absurd that there is no commonly practiced natural cheesemaking in North America. Farmers practice ecologically inspired agriculture; brewers are making beers and wines with only wild yeasts; bakers are raising breads with heirloom sourdough starters; and sauerkraut makers are fermenting their krauts with only the indigenous cultures of the cabbage. But cheesemakers are stuck in a haze of food technology, pasteurization, and freeze-dried commercial cultures, and no one even questions the standard approach. Other cheesemaking guidebooks insist that home cheesemakers adopt the industrial approach to cheese along with its tools and additives. Their advice is based on standards put in place to make industrial production more efficient, and a mass-produced product safer. But for small-scale or home-scale cheesemaking, a different approach can work. A Different Approach From the making of my very first Camembert, I knew there had to be a better way than the cheesemaking methods preached by the go-to guidebooks. I just couldn’t bring myself to buy a package of freeze-dried fungus, and my search for alternatives to commonly used cheese additives led to a series of discoveries—about the origins of culture, about the beauty of raw milk, and about the nature of cheese—that set in place the philosophies of this guidebook. Not being one to blindly follow the standard path, I set out to teach myself a traditional approach to cheesemaking. The methods I share in this book are the result of 10 years of my own experimentations and creative inquiry with milk: years of trial and error in my kitchen, rediscovering, one by one, a natural approach to making every style of cheese. I now practice a cheesemaking inspired by the principles of ecology, biodynamics, and organic farming; it is a cheesemaking that’s influenced by traditional methods of fermentation through which I preserve all my other foods; and a cheesemaking that’s not in conflict with the simple and noncommercial manner in which I live my life. I now work with nature, rather than against nature, to make cheese. When I teach my methods to students, there is not a single book that I can recommend that explores a natural cheese philosophy, and no website to browse but my own. It is this absence of information in print and online that led me to write this book. I never thought that I’d be an author, but I felt compelled to provide a compilation of methods for making cheese differently. For it’s about time for a book to lay the framework for a hands-on, natural, and traditional approach to cheese. The techniques presented in this book work. And the photographs within, featuring cheeses made by these methods, are the only proof I can offer. I wish I could share my cheeses with you so that you could taste how delicious a more naturally made cheese can be, but unfortunately I cannot sell the cheeses I make because raw milk and food safety regulations restrict me from selling cheeses made in the small-scale and traditional manner that I practice. If small-scale and traditional practices are constrained by regulations controlling cheese production and access to raw milk, perhaps it is time to question the authority of these standards. We need a more radical cheesemaking, a more natural approach to the medium of milk. But it’s surprising that it’s come to me to lay this foundation; for who am I, but a small farmer and a humble cheesemaker . . .
Author: Anya Fernald
Publisher: Ten Speed Press
ISBN: 1607748401
Category : Cooking
Languages : en
Pages : 306
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Book Description
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co. Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. — Saveur, Best of 2016
Author: Joseph Crepin
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 152
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Book Description
