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The first edition of Advances in the Microbiology and Biochemistry
of Cheese and Fermented Milk was aimed at the gap in the literature
between the many excellent technical texts on the one hand, and the
widely scattered scientific literature on the other. We tried to
present the state of the art in pre competitive research in a
predigested, yet scientifically coherent form, and relate it to the
marketable properties of fermented dairy products. In this way,
researchers could use the book to mentally step back from their
specializations and see how far they had progressed as a community;
at the same time we hoped that R&D-based companies could use it
to assess the utility (or lack of it) of the research output in
setting out their research acquisition strategy for product
improvement and innovation. In a sense, the first edition could
claim to have initiated Technology Foresight in its limited field
before Government caught the idea, and it certainly gave the
science base an opportunity to display its talents and resources as
a potential source of wealth creation, well before this became an
'official' function of publicly funded science and technology.
Thus, the first edition was intended as a progressive move within
the growing science and technology literature, and judged by its
market success, it seems to have served precisely that purpose.
The first edition of Advances in the Microbiology and Biochemistry
of Cheese and Fermented Milk was aimed at the gap in the literature
between the many excellent technical texts on the one hand, and the
widely scattered scientific literature on the other. We tried to
present the state of the art in pre competitive research in a
predigested, yet scientifically coherent form, and relate it to the
marketable properties of fermented dairy products. In this way,
researchers could use the book to mentally step back from their
specializations and see how far they had progressed as a community;
at the same time we hoped that R&D-based companies could use it
to assess the utility (or lack of it) of the research output in
setting out their research acquisition strategy for product
improvement and innovation. In a sense, the first edition could
claim to have initiated Technology Foresight in its limited field
before Government caught the idea, and it certainly gave the
science base an opportunity to display its talents and resources as
a potential source of wealth creation, well before this became an
'official' function of publicly funded science and technology.
Thus, the first edition was intended as a progressive move within
the growing science and technology literature, and judged by its
market success, it seems to have served precisely that purpose."
Now in a fully-revised new edition, this book covers the science
and technology underlying cheesemaking, as practised today in the
manufacture of hard, semi-soft and soft cheeses. Emphasis is placed
on the technology, and the science and technology are integrated
throughout. Authors also cover research developments likely to have
a commercial impact on cheesemaking in the foreseeable future
within the areas of molecular genetics, advanced sensor /
measurement science, chemometrics, enzymology and flavour
chemistry. In order to reflect new issues and challenges that have
emerged since publication of the first book, the new chapters are
included on milk handling prior to cheesemaking; packaging; and
major advances in the control of the end user properties of cheese
using key manufacturing parameters and variables. The volume has
been structured to flow through the discrete stages of cheese
manufacture in the order in which they are executed in cheese
plants - from milk process science, through curd process science,
to cheese ripening science and quality assessment. Overall, the
volume provides process technologists, product development
specialists, ingredients suppliers, research and development
scientists and quality assurance personnel with a complete
reference to cheese technology, set against the background of its
physical, chemical and biological scientific base.
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