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Technology Cheesemaking (35 results)
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Cheesemaking - Science and Technology
Seller: books4less (Versandantiquariat Petra Gros GmbH & Co. KG), Welling, Germany
Seller rating 5 out of 5 stars
gebundene Ausgabe. Condition: Gut. 539 Seiten; Das hier angebotene Buch stammt aus einer teilaufgelösten wissenschaftlichen Bibliothek und trägt die entsprechenden Kennzeichnungen (Rückenschild, Instituts-Stempel.). Schnitt und Einband sind etwas staubschmutzig; Einbandkanten sind leicht bestossen; der Buchzustand ist ansonsten ordentlich und dem Alter entsprechend gut. Sprache: Französisch Gewicht in Gramm: 970.
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Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1300grams, ISBN:9781405182980.
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Global Cheesemaking Technology
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Global Cheesemaking Technology : Cheese Quality and Characteristics
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 157.16
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
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Technology of Cheesemaking
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Global Cheesemaking Technology: Cheese Quality and Characteristics
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 161.49
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Condition: new.
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Condition: As New. Unread book in perfect condition.
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Technology of Cheesemaking (Society of Dairy Technology)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 165.97
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Technology of Cheesemaking
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 165.96
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
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Global Cheesemaking Technology : Cheese Quality and Characteristics
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 172.93
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Technology of Cheesemaking
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 177.43
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Technology of Cheesemaking
Language: English
Published by Blackwell Publishing, 2010
ISBN 10: 1405182989 ISBN 13: 9781405182980
Condition: New. pp. 512.
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Gebunden. Condition: New. About the EditorsDr. Photis Papademas is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology.Dr. Thomas Bintsis is a consultant to the dairy industry.
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Technology of Cheesemaking
Language: English
Published by John Wiley and Sons Ltd, 2010
ISBN 10: 1405182989 ISBN 13: 9781405182980
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Editor(s): Law, Barry A.; Tamime, A. Y. Series: Society of Dairy Technology Series. Num Pages: 512 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 175 x 33. Weight in Grams: 998. . 2010. 2nd Edition. Hardcover. . . . .
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Condition: New. Barry A. Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, AustraliaAdnan Tamime, Consultant in Dairy Science and Technology, Ayr, UKNow in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as.
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Technology of Cheesemaking
Language: English
Published by Blackwell Publishing, 2010
ISBN 10: 1405182989 ISBN 13: 9781405182980
Condition: New. pp. 512 Index 2nd Edition.
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Technology of Cheesemaking
Language: English
Published by John Wiley and Sons Ltd, 2010
ISBN 10: 1405182989 ISBN 13: 9781405182980
Condition: New. Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Editor(s): Law, Barry A.; Tamime, A. Y. Series: Society of Dairy Technology Series. Num Pages: 512 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 175 x 33. Weight in Grams: 998. . 2010. 2nd Edition. Hardcover. . . . . Books ship from the US and Ireland.
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Buch. Condition: Neu. Neuware - Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
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Hardcover. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Global Cheesemaking Technology
Language: English
Published by John Wiley & Sons Dez 2017, 2017
ISBN 10: 1119046157 ISBN 13: 9781119046158
Buch. Condition: Neu. Neuware - Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
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Hardcover. Condition: Brand New. 2nd edition. 512 pages. 9.69x6.85x1.26 inches. In Stock.
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
