Fundamentals of Cheese Science (Hardcover, 2000 ed.)

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	February 2000
First published:	2000
Authors:	Patrick F. Fox • Paul L.H. Mcsweeney • Timothy M. Cogan • Timothy P. Guinee
Dimensions:	254 x 178 x 33mm (L x W x T)
Format:	Hardcover
Pages:	588
Edition:	2000 ed.
ISBN-13:	978-0-8342-1260-2
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-8342-1260-9
Barcode:	9780834212602

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