The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. Volume one is entitled "General Aspects" which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E" is available for purchase as a set, and as well, so are the volumes individually. This book reflects major advances in cheese science during the last decade. It is produced in a new 2-color format and it is illustrated with numerous figures and tables.
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