Fundamentals of Cheese Science

Patrick F. Fox Timothy M. Cogan Paul L. H. McSweeney

ISBN 10: 0834212609 ISBN 13: 9780834212602

Editorial: Wolters Kluwer Law & Business, 2000

Idioma: Ingl�s

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Descripci�n

pp. 612.

N� de ref. del art�culo 26321237

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Detalles bibliogr�ficos

T�tulo: Fundamentals of Cheese Science
Editor: Wolters Kluwer Law & Business
Fecha de publicaci�n: 2000
Idioma: Ingl�s
ISBN 10: 0834212609
ISBN 13: 9780834212602
Encuadernaci�n: Encuadernaci�n de tapa dura
Estado: New

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Sinopsis

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.

Rese�a del editor

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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