Cheese Chemistry, Physics and Microbiology
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Engelsk
Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader fr...
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Forlagsbeskrivelse af Cheese Chemistry, Physics And Microbiology af David W Everett
Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience. Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).
Detaljer
Forlag
Academic Press Inc
ISBN
9780443159565
Sprog
Engelsk
Sider
1360
Udgivelsesdato
01-04-2025
Format
Ukendt format
Varenr.
3282396
EAN nr.
9780443159565
Varegruppe
Engelske textbooks