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Fundamentals of Cheese Science (Paperback, Softcover reprint of the original 2nd ed. 2017): Patrick F. Fox, Timothy P. Guinee,... Fundamentals of Cheese Science (Paperback, Softcover reprint of the original 2nd ed. 2017)
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L.H. Mcsweeney
R6,686 Discovery Miles 66 860 Ships in 10 - 15 working days

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 (Hardcover, 2nd ed. 2017): Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L.H.... Fundamentals of Cheese Science (Hardcover, 2nd ed. 2017)
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L.H. Mcsweeney
R6,716 Discovery Miles 67 160 Ships in 10 - 15 working days

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 (Hardcover, 2000 ed.): Patrick F. Fox, Paul L.H. Mcsweeney, Timothy M. Cogan, Timothy P. Guinee Fundamentals of Cheese Science (Hardcover, 2000 ed.)
Patrick F. Fox, Paul L.H. Mcsweeney, Timothy M. Cogan, Timothy P. Guinee
R6,304 Discovery Miles 63 040 Ships in 10 - 15 working days

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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