9781405182980-1405182989-Technology of Cheesemaking

Technology of Cheesemaking

ISBN-13: 9781405182980
ISBN-10: 1405182989
Edition: 2
Publication date: 2010
Publisher: Wiley-Blackwell
Format: Hardcover 512 pages
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Book details

ISBN-13: 9781405182980
ISBN-10: 1405182989
Edition: 2
Publication date: 2010
Publisher: Wiley-Blackwell
Format: Hardcover 512 pages

Summary

Acknowledged author wrote Technology of Cheesemaking comprising 512 pages back in 2010. Textbook and eTextbook are published under ISBN 1405182989 and 9781405182980. Since then Technology of Cheesemaking textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.

The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.

Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

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