Cheese

Chemistry, Physics and Microbiology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Cheese by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780124170179
Publisher: Elsevier Science Publication: May 10, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780124170179
Publisher: Elsevier Science
Publication: May 10, 2017
Imprint: Academic Press
Language: English

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.

Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.

  • Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation
  • Offers practical explanations and solutions to challenges
  • Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.

Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.

More books from Elsevier Science

Cover of the book Mathematical Problems in Elasticity and Homogenization by
Cover of the book Gasification for Synthetic Fuel Production by
Cover of the book Progress in Nucleic Acid Research and Molecular Biology by
Cover of the book Introduction to Digital Communications by
Cover of the book Advances in Food Authenticity Testing by
Cover of the book An Applied Guide to Process and Plant Design by
Cover of the book Fluoropolymer Additives by
Cover of the book Advances in Computers by
Cover of the book Emerging Technologies for Librarians by
Cover of the book Cancer Treatment and the Ovary by
Cover of the book Gene Therapy of Cancer by
Cover of the book Geological Controls for Gas Hydrates and Unconventionals by
Cover of the book Time Frequency Analysis by
Cover of the book Selected Topics from Neurochemistry by
Cover of the book Mathematical Statistical Physics by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy