Fundamentals of Cheese Science

Patrick F. Fox

ISBN 10: 1489976795 / ISBN 13: 9781489976796

Verlag: Springer US Aug 2016, 2016

Beschreibung

This item is printed on demand - it takes 3-4 days longer - Neuware -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. 816 pp. Englisch. Bestandsnummer des Verkäufers 9781489976796

Bibliografische Details

Titel: Fundamentals of Cheese Science

Verlag: Springer US Aug 2016

Erscheinungsdatum: 2016

Einband: Buch

Zustand: Neu

Auflage: 2. Auflage

Über diesen Titel

Inhaltsangabe:

<DIV>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.</DIV><DIV><BR></DIV>

Reseña del editor:

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.