Fundamentals of Cheese Science
Second Edition 2017
Book Details
Format
Hardback or Cased Book
ISBN-10
1489976795
ISBN-13
9781489976796
Edition
Second Edition 2017
Publisher
Springer-Verlag New York Inc.
Imprint
Springer-Verlag New York Inc.
Country of Manufacture
US
Country of Publication
GB
Publication Date
Aug 23rd, 2016
Print length
799 Pages
Weight
1,372 grams
Dimensions
16.60 x 24.10 x 5.00 cms
Product Classification:
Microbiology (non-medical)Food & beverage technologyFood and beverage technology
Ksh 36,000.00
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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.
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