Fundamentals of Cheese Science

Language: English

Published by Springer-Verlag New York Inc., US, 2016

1489976795 / 9781489976796

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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.

Seller Inventory # LU-9781489976796

Title
Fundamentals of Cheese Science
Author
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
Publisher
Springer-Verlag New York Inc., US
Publication year
2016
Condition
New
Binding
Hardback
Language
English
ISBN 10
1489976795
ISBN 13
9781489976796
Edition
Second Edition 2017.

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