Overview
- Provides comprehensive coverage of the scientific aspects of cheese
- Includes copious references to other texts and review articles
- Includes 3 new chapters
- Includes supplementary material: sn.pub/extras
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Table of contents (22 chapters)
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Front Matter
Keywords
About this book
Authors and Affiliations
About the authors
Patrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland. His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes. He is the editor or author of a large number of publications which have become highly cited.
PLH McSweeney PhD DSc
Paul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture. He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.
T.P. Guinee, PhD
Timothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.
T.M. Cogan, PhD
Timothy Cogan is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.
Bibliographic Information
Book Title: Fundamentals of Cheese Science
Authors: Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
DOI: https://doi.org/10.1007/978-1-4899-7681-9
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer New York 2017
Hardcover ISBN: 978-1-4899-7679-6Published: 23 August 2016
Softcover ISBN: 978-1-4939-7949-3Published: 09 June 2018
eBook ISBN: 978-1-4899-7681-9Published: 22 August 2016
Edition Number: 2
Number of Pages: XV, 799
Number of Illustrations: 193 b/w illustrations, 78 illustrations in colour
Topics: Food Science, Food Microbiology, Bacteriology