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Handbook of Cheese Chemistry
Loot Price: R5,165
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Handbook of Cheese Chemistry
Series: Food Chemistry, Function and Analysis, Volume 40
Expected to ship within 10 - 15 working days
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Edited and authored by world experts, this book covers the newest
areas of research into cheese manufacture and engineering, as well
as the latest developments concerning properties and structure.
Information dealing with cheese manufacture includes starter and
adjunct cultures, nonstarter lactic acid bacteria, coagulants,
novel processing techniques, and ripening. The chapters on cheese
properties explain rheology, microscopy, flavours, and other
topics. Comparisons of cheese made from milk of various mammals and
of artisanal and large-scale cheese manufacturing including vegan
cheeses are included. Providing a useful source of facts and
information for scientists, cheesemakers, and students, the book
covers the ever-expanding field of cheese production, technology,
and analysis. Cheesemakers large and small must respond to changing
consumer demands and interests. This book informs the knowledge
base in cheese chemistry and scientific advances in these areas.
General
Imprint: |
Royal Society of Chemistry
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Country of origin: |
United Kingdom |
Series: |
Food Chemistry, Function and Analysis, Volume 40 |
Release date: |
July 2023 |
First published: |
2023 |
Editors: |
Michael H. Tunick
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Dimensions: |
234 x 156mm (L x W) |
Pages: |
310 |
ISBN-13: |
978-1-83916-309-8 |
Categories: |
Books
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LSN: |
1-83916-309-7 |
Barcode: |
9781839163098 |
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