Fundamentals of Cheese Science, Second Edition

Fundamentals of Cheese Science, Second Edition

Springer | Food Science | Aug 23 2016 | ISBN-10: 1489976795 | 799 Pages | PDF | 22.11 mb


Authors: Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H.
Provides comprehensive coverage of the scientific aspects of cheese
Includes copious references to other texts and review articles
Includes 3 new chapters

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.

Number of Illustrations and Tables
193 b/w illustrations, 78 illustrations in colour
Topics
Food Science
Food Microbiology
Bacteriology

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