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When the late Reg Scott wrote the first edition of this book in
1981, his intention was 'to produce a script generally interesting
to those readers requiring more information on cheese'. It was not
conceived as a book that covered the most recent developments with
respect to lipid or protein chemistry, for example, but rather it
was hoped that the text would reveal cheesemaking as a fascinating,
and yet technically demanding, branch of dairy science. The fact
that the author had some 50 years' experience of cheesemaking gave
the book a very special character, in that the 'art' of the
traditional cheesemaker emerged as a system that, in reality, had a
strong scientific basis. Today, cheesemaking remains a blend of'art
and science' for, while much cheese is made in computer-controlled
factories relying on strict standard ization to handle the large
volumes of milk involved, the production oftop quality cheese still
relies on the innate skill of the cheesemaker. It was considered
appropriate, therefore, that this revised edition ofCheesemaking
Practice should include, at one end of the spectrum, details of the
latest technology for curd handling and, at the other, simple
recipes for the production of farmhouse cheeses. Obviously a
student of dairy science will need to consult other texts in order
to complete his/her knowledge of the cheesemaking process, but if
this revised edition stimulates its readers to delve more deeply,
then the task of updating the original manuscript will have been
worthwhile."
There is no doubt that this volume, like its predecessors, contains
some outstanding reviews of topics of immediate relevance to food
microbiolo gists. Current views on botulism or the detection of
mycotoxins are obvious examples, while the authoritative discussion
of culture systems for the dairy industry will be widely welcomed
by those concerned in any way with the fermentation of milk. The
theme of fermentation is explored further with respect to the use
of immobilised enzymes, as is its potential role in the disposal of
wastes from the food processing industries. A timely plea that
biologists should adopt a more imaginative approach to food
fermentations provides an apposite conclusion. For as
microbiologists become increasingly involved with the minutiae of
the subject, so it becomes all too easy to overlook the basic
patterns of behaviour that can be observed in natural ecosystems.
Yet to ignore this fund of knowledge could, in the long term, prove
to be an omission of fundamental significance. In conclusion, I
would like to acknowledge, with gratitude, the diligence and
cooperation of the contributors, as well as the enthusiastic
support of the publisher, for it is their efforts that have made
this volume into such an attractive source of information for
students of food microbiology. R. K. ROBINSON v CONTENTS Preface v
List of Contributors IX Mushrooms from Waste Materials 1.
When the late Reg Scott wrote the first edition of this book in
1981, his intention was 'to produce a script generally interesting
to those readers requiring more information on cheese'. It was not
conceived as a book that covered the most recent developments with
respect to lipid or protein chemistry, for example, but rather it
was hoped that the text would reveal cheesemaking as a fascinating,
and yet technically demanding, branch of dairy science. The fact
that the author had some 50 years' experience of cheesemaking gave
the book a very special character, in that the 'art' of the
traditional cheesemaker emerged as a system that, in reality, had a
strong scientific basis. Today, cheesemaking remains a blend of'art
and science' for, while much cheese is made in computer-controlled
factories relying on strict standard ization to handle the large
volumes of milk involved, the production oftop quality cheese still
relies on the innate skill of the cheesemaker. It was considered
appropriate, therefore, that this revised edition ofCheesemaking
Practice should include, at one end of the spectrum, details of the
latest technology for curd handling and, at the other, simple
recipes for the production of farmhouse cheeses. Obviously a
student of dairy science will need to consult other texts in order
to complete his/her knowledge of the cheesemaking process, but if
this revised edition stimulates its readers to delve more deeply,
then the task of updating the original manuscript will have been
worthwhile."
The Encyclopaedia of Food Science, Food Technology and Nutrition
provides an integrated approach to all aspects of the scientific
study of food. In addition to covering the nutritional value of
foods and nutrient requirements, the Encyclopedia includes the
physiological and sociological aspects of nutrition, nutritional
influences of health and disease, and clinician nutrition and
dietetics. Easy to use, meticulously organized, and written from a
truly international perspective, the Encyclopedia is an essential
and invaluable reference work for libraries, research institutions,
and industrial organizations throughout the world.
Key Features
* An 8-volume set including a complete Subject Index with over
500,000 (???) entries and a directory of contributors
* More than 1,500 contributors from over 50 different
countries
* 500 subject entries covering all aspects of food science, food
technology, and nutrition
* More than 1,000 articles written by the world's leading
scientists and approved by an independent review procedure
* Approximately 3 million words
* Tailored to suit an international audience
* Entries allow easy access for the non-specialist reader
* Easy-to-use, meticulously organized
* Extensive cross-referencing system links related articles
* Suggestions for reading at the end of each article allow easy
access to the primary literature
* More than 5,000 pages in a large 8 x 11 double column format for
clarity and accessibility
* Generously illustrated, including full color plates in each
volume
* Foreword written by HRH The Princess Royal
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