Fundamentals of Cheese Science
Language: English
Published by Springer US, 2000
- Hardcover
- New
Condition: New
£ 155.27
Quantity: Over 20 available
Add to basketItem description from seller
Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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, coa.
Seller Inventory # 5976677
- Title
- Fundamentals of Cheese Science
- Author
- Patrick F. Fox|Paul L. H. McSweeney|Timothy M. Cogan|Timothy P. Guinee
- Publisher
- Springer US
- Publication year
- 2000
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0834212609
- ISBN 13
- 9780834212602
"Synopsis" may belong to another edition of this title.
About the Author
PLH McSweeney PhD DScPaul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture. He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.
T.P. Guinee, PhDTimothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.
T.M. Cogan, PhDTimothy Cogan is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.
"About the title" may belong to another edition of this title.
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