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Fundamentals of Cheese Science

  • Book
  • © 2000

Overview

Authors:
  1. Patrick F. Fox

    1. Dept. Food Science, University College Cork Fac. Food Technology & Nutrition, Cork, Ireland

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  2. Paul L. H. McSweeney

    1. School of Food and Nutritional Sciences, Cork, Ireland

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  3. Timothy M. Cogan
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  4. Timothy P. Guinee
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About this book

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Authors and Affiliations

  • Dept. Food Science, University College Cork Fac. Food Technology & Nutrition, Cork, Ireland

    Patrick F. Fox

  • School of Food and Nutritional Sciences, Cork, Ireland

    Paul L. H. McSweeney

Bibliographic Information

  • Book Title: Fundamentals of Cheese Science

  • Authors: Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee

  • Publisher: Springer New York, NY

  • Copyright Information: Springer-Verlag US 2000

  • Hardcover ISBN: 978-0-8342-1260-2Published: 29 February 2000

  • Edition Number: 1

  • Number of Pages: X, 588

  • Topics: Food Science

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