Fundamentals of Cheese Science

Authors: Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P.

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Hardcover $339.00
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  • ISBN 978-0-8342-1260-2
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  • Usually dispatched within 3 to 5 business days.
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.

Buy this book

Hardcover $339.00
price for USA
  • ISBN 978-0-8342-1260-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.

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Bibliographic Information

Bibliographic Information
Book Title
Fundamentals of Cheese Science
Authors
Copyright
2000
Publisher
Springer US
Copyright Holder
Springer-Verlag US
Hardcover ISBN
978-0-8342-1260-2
Edition Number
1
Number of Pages
X, 588
Topics