Cheese: Chemistry, Physics and Microbiology

Volume 2 Major Cheese Groups

Authors: Fox, P. F.

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eBook $69.99
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  • ISBN 978-1-4615-2800-5
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price for USA
  • ISBN 978-0-8342-1339-5
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About this book

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno­ logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem­ brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno­ logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com­ prehensive compendium of scientific knowledge on cheese available.

Table of contents (16 chapters)

Buy this book

eBook $69.99
price for USA (gross)
  • ISBN 978-1-4615-2800-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $99.00
price for USA
  • ISBN 978-0-8342-1339-5
  • Free shipping for individuals worldwide
  • This title is currently reprinting. You can pre-order your copy now.
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Bibliographic Information

Bibliographic Information
Book Title
Cheese: Chemistry, Physics and Microbiology
Book Subtitle
Volume 2 Major Cheese Groups
Authors
Copyright
1999
Publisher
Springer US
Copyright Holder
Aspen Publishers, Inc.
eBook ISBN
978-1-4615-2800-5
DOI
10.1007/978-1-4615-2800-5
Hardcover ISBN
978-0-8342-1339-5
Edition Number
2
Number of Pages
XIII, 577
Topics