Fundamentals of Cheese Science

Patrick F. Fox

ISBN 10: 0834212609 / ISBN 13: 9780834212602

Verlag: Springer US Feb 2000, 2000

Beschreibung

This item is printed on demand - it takes 3-4 days longer - Neuware -Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students. 600 pp. Englisch.

Bestandsnummer des Verkäufers 9780834212602

Bibliografische Details

• Titel: Fundamentals of Cheese Science
• Verlag: Springer US Feb 2000
• Erscheinungsjahr: 2000
• Sprache: Englisch
• ISBN-10: 0834212609
• ISBN-13: 9780834212602
• Einband: Buch
• Zustand: Neu
• Abmessungen: 260B x 183 H x 38 T Millimeter Breite: 260 mm, Höhe: 183 mm, Tiefe: 38 mm
• Gewicht: 1310 Gramm

Über diesen Titel

Inhaltsangabe

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book’s 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.