Technology of Cheesemaking
Book Details
Format
Hardback or Cased Book
Book Series
Sheffield Food Technology
ISBN-10
0849397448
ISBN-13
9780849397448
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 20th, 1999
Print length
336 Pages
Weight
789 grams
Product Classification:
Technology: general issuesFood & beverage technology
Ksh 26,100.00
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A guide to the science utilized in the manufacture of hard, semi-soft and soft cheeses. It discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. It discusses molecular genetics, chemometrics, enzymology and flavor chemistry.
This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process
Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects.
Features
Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects.
Features
Get Technology of Cheesemaking by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Inc and it has pages.
