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Item Details
| Title:
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FUNDAMENTALS OF CHEESE SCIENCE
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| Volume: |
2016 |
| By: |
P. F. Fox, Timothy P. Guinee, Timothy M. Cogan |
| Format: |
Hardback |
| List price:
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£179.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1489976795 |
| ISBN 13: |
9781489976796 |
| Publisher: |
SPRINGER-VERLAG NEW YORK INC. |
| Pub. date: |
23 August, 2016 |
| Edition: |
2nd Revised edition |
| Pages: |
814 |
| Synopsis: |
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. |
| Illustrations: |
193 black & white illustrations, 78 colour illustrations, 82 black & white |
| Publication: |
US |
| Imprint: |
Springer-Verlag New York Inc. |
| Returns: |
Non-returnable |
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