Fundamentals of Cheese Science
ISBN-13:
9781493979493
ISBN-10:
1493979493
Edition:
Softcover reprint of the original 2nd ed. 2017
Author:
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Publication date:
2018
Publisher:
Springer
Format:
Paperback
814 pages
Category:
Engineering
FREE US shipping
Book details
ISBN-13:
9781493979493
ISBN-10:
1493979493
Edition:
Softcover reprint of the original 2nd ed. 2017
Author:
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Publication date:
2018
Publisher:
Springer
Format:
Paperback
814 pages
Category:
Engineering
Summary
Fundamentals of Cheese Science (ISBN-13: 9781493979493 and ISBN-10: 1493979493), written by authors
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee, was published by Springer in 2018.
With an overall rating of 3.7 stars, it's a notable title among other
Engineering
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Description
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.
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