Fundamentals of Cheese Science Paperback / softback
by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
Paperback / softback
Description
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.
Information
-
Out of stock
- Format:Paperback / softback
- Pages:799 pages, 78 Illustrations, color; 193 Illustrations, black and white; XV, 799 p. 271 illus., 78 il
- Publisher:Springer-Verlag New York Inc.
- Publication Date:09/06/2018
- Category:
- ISBN:9781493979493
Other Formats
- Hardback from £179.99
Information
-
Out of stock
- Format:Paperback / softback
- Pages:799 pages, 78 Illustrations, color; 193 Illustrations, black and white; XV, 799 p. 271 illus., 78 il
- Publisher:Springer-Verlag New York Inc.
- Publication Date:09/06/2018
- Category:
- ISBN:9781493979493
