ENGLISH

Fundamentals of Cheese Science

By Patrick F. Fox , Paul McSweeney , Timothy M. Cogan , Timothy P. Guinee

Book information

Publisher
Springer
Year
2000
ISBN
0834212609, 9780834212602
Open Library ID
OL18139834M
Language
english
Format
PDF
Filesize
34 MB (35383359 bytes)
Edition
1
Pages
657\657
Time added
2011-06-04 13:46:07

Description

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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