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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Cheese - Chemistry, Physics and Microbiology (Hardcover, 4th edition)
Loot Price: R8,624
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Cheese - Chemistry, Physics and Microbiology (Hardcover, 4th edition)
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Cheese: Chemistry, Physics and Microbiology, Fourth Edition,
provides a comprehensive overview of the chemical, biochemical,
microbiological, and physico-chemical aspects of cheese, taking the
reader from rennet and acid coagulation of milk, to the role of
cheese and related foods in addressing public health issues. The
work addresses the science from the basic definition of cheese, to
the diverse factors that affect the quality of cheese.
Understanding these fermented milk-based food products is vital to
a global audience, with the market for cheese continuing to
increase even as new nutritional options are explored. Additional
focus is provided on the specific aspects of the ten major variety
cheese families as defined by the characteristic features of their
ripening. The book provides over 1000 varieties of this globally
popular food.
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