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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Fundamentals of Cheese Science (Hardcover, 2000 ed.)
Loot Price: R6,304
Discovery Miles 63 040
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Fundamentals of Cheese Science (Hardcover, 2000 ed.)
Expected to ship within 10 - 15 working days
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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.
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