Fundamentals of Cheese Science (Hardcover, 2nd ed. 2017)

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	August 2016
First published:	2017
Authors:	Patrick F. Fox • Timothy P. Guinee • Timothy M. Cogan • Paul L.H. Mcsweeney
Dimensions:	235 x 155 x 50mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	799
Edition:	2nd ed. 2017
ISBN-13:	978-1-4899-7679-6
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > Bacteriology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4899-7679-5
Barcode:	9781489976796

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