Fundamentals of Cheese Science
Second Edition 2017
Book Details
Format
Paperback / Softback
ISBN-10
1493979493
ISBN-13
9781493979493
Edition
Second Edition 2017
Publisher
Springer-Verlag New York Inc.
Imprint
Springer-Verlag New York Inc.
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jun 9th, 2018
Print length
799 Pages
Ksh 36,000.00
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0 in stock
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Quality
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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.
Get Fundamentals of Cheese Science by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Springer-Verlag New York Inc. and it has pages.
