Fundamentals of Cheese Science

by Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee

Estimated delivery 3-12 business days

Format Hardcover

Condition Brand New

Description Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that 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, and the flavor of cheese.

Publisher Description

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.

Author Biography

PATRICK FOX is a Minneapolis-based photographer who spends time away from the camera flying a bush plane and tending 160 forested acres around his cabin in Northern Wisconsin.

Details

  • ISBN 0834212609
  • ISBN-13 9780834212602
  • Title Fundamentals of Cheese Science
  • Author Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
  • Format Hardcover
  • Year 2000
  • Pages 588
  • Edition 2000th
  • Publisher Aspen Publishers Inc.,U.S.
GE_Item_ID:137859230;

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