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Fundamentals of Cheese Science

Fundamentals of Cheese Science

Hardcover

Technology & Engineering

ISBN10: 0834212609
ISBN13: 9780834212602
Publisher: Springer Nature
Published: Feb 29 2000
Pages: 588
Weight: 2.70
Height: 1.70 Width: 7.10 Depth: 10.20
Language: English
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.

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Technology & Engineering