Fundamentals of Cheese Science

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Fundamentals of Cheese Science by Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney, Patrick F. Fox, Springer US
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Author: Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney, Patrick F. Fox ISBN: 9781489976819
Publisher: Springer US Publication: August 22, 2016
Imprint: Springer Language: English
Author: Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney, Patrick F. Fox
ISBN: 9781489976819
Publisher: Springer US
Publication: August 22, 2016
Imprint: Springer
Language: English

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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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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