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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Microbiology and Biochemistry of Cheese and Fermented Milk (Paperback, 2nd ed. 1997. Softcover reprint of the original 2nd ed. 1997)
Loot Price: R4,586
Discovery Miles 45 860
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Microbiology and Biochemistry of Cheese and Fermented Milk (Paperback, 2nd ed. 1997. Softcover reprint of the original 2nd ed. 1997)
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The first edition of Advances in the Microbiology and Biochemistry
of Cheese and Fermented Milk was aimed at the gap in the literature
between the many excellent technical texts on the one hand, and the
widely scattered scientific literature on the other. We tried to
present the state of the art in pre competitive research in a
predigested, yet scientifically coherent form, and relate it to the
marketable properties of fermented dairy products. In this way,
researchers could use the book to mentally step back from their
specializations and see how far they had progressed as a community;
at the same time we hoped that R&D-based companies could use it
to assess the utility (or lack of it) of the research output in
setting out their research acquisition strategy for product
improvement and innovation. In a sense, the first edition could
claim to have initiated Technology Foresight in its limited field
before Government caught the idea, and it certainly gave the
science base an opportunity to display its talents and resources as
a potential source of wealth creation, well before this became an
'official' function of publicly funded science and technology.
Thus, the first edition was intended as a progressive move within
the growing science and technology literature, and judged by its
market success, it seems to have served precisely that purpose.
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