Cheese : chemistry, physics and microbiology
Author(s)
Bibliographic Information
Cheese : chemistry, physics and microbiology
Academic Press, an imprint of Elsevier, 2017
4th ed
- : set
- v. 1
- v. 2
Available at / 13 libraries
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Science and Technology Library of Gunma University図書館
v. 1648.18:Ma24:1201700514,
v. 2648.18:Ma24:2201700515 -
v. 1648.18||Ma24||S180141||図書室040000103633,
v. 2648.18||Ma24||S180142||図書室040000103634 -
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Note
Other editors: Patrick F. Fox, Paul D. Cotter, David W. Everett
Previous ed.: London ; Oxford ; San Diego : Elsevier Academic Press , 2004
v. 1. General aspects -- v. 2. Cheese technology and major cheese groups
Includes bibliographical references and index
Description and Table of Contents
Description
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.
Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
Table of Contents
Section 1. Introduction Section 2. Coagulation of Milk Section 3. Starters and Manufacture Section 4. Cheese Ripening Section 5. Public Health Aspects Section 6. Cheese Technology Section 7. Diversity of Cheese
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