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3038 Hennepin Ave Minneapolis, MN
612-822-4611
Cheese and Cheesemaking Explained Through Chemistry & Microbiology

Cheese and Cheesemaking Explained Through Chemistry & Microbiology

Paperback

Technology & Engineering

ISBN13: 9798218896812
Publisher: Center for Dairy Research
Published: Jun 8 2026
Pages: 288
Weight: 2.05
Height: 0.75 Width: 8.50 Depth: 11.00
Language: English

Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.

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Technology & Engineering