Technology of Cheesemaking (Sheffield Food Technology, Band 6) - Hardcover

 
9780849397448: Technology of Cheesemaking (Sheffield Food Technology, Band 6)
Hardcover
ISBN 10: 0849397448 ISBN 13: 9780849397448
Verlag: CRC Press Inc, 1999

Inhaltsangabe

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

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
CRC Press Inc
Erscheinungsdatum
1999
Sprache
Englisch
ISBN 10 
0849397448
ISBN 13 
9780849397448
Einband
Gebundene Ausgabe
Anzahl der Seiten
322
Herausgeber
Law Barry A.
Kontakt zum Hersteller
Nicht verfügbar
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Weitere beliebte Ausgaben desselben Titels

9781841270371: Technology of Cheesemaking (Sheffield food technology)

Vorgestellte Ausgabe

ISBN 10:  1841270377 ISBN 13:  9781841270371
Verlag: Sheffield Academic Press, 2001
Hardcover