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Fundamentals of Cheese Science

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

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  • Provides comprehensive coverage of the scientific aspects of cheese
    Includes copious references to other texts and review articles 
    Includes 3 new chapters

Buy this book

eBook $179.00
price for USA in USD (gross)
  • ISBN 978-1-4899-7681-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA in USD
  • ISBN 978-1-4899-7679-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA in USD
  • ISBN 978-1-4939-7949-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

About the authors

PF Fox PhD DScPatrick 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 DScPaul 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, PhDTimothy 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, PhDTimothy 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.

Table of contents (22 chapters)

Table of contents (22 chapters)

Buy this book

eBook $179.00
price for USA in USD (gross)
  • ISBN 978-1-4899-7681-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA in USD
  • ISBN 978-1-4899-7679-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA in USD
  • ISBN 978-1-4939-7949-3
  • 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
2017
Publisher
Springer US
Copyright Holder
Springer New York
eBook ISBN
978-1-4899-7681-9
DOI
10.1007/978-1-4899-7681-9
Hardcover ISBN
978-1-4899-7679-6
Softcover ISBN
978-1-4939-7949-3
Edition Number
2
Number of Pages
XV, 799
Number of Illustrations
193 b/w illustrations, 78 illustrations in colour
Topics