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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.
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.
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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