Ebook Fundamentals of Cheese Science
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Fundamentals of Cheese Science
Ebook Fundamentals of Cheese Science
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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.
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Product details
Hardcover: 799 pages
Publisher: Springer; 2nd ed. 2017 edition (August 23, 2016)
Language: English
ISBN-10: 1489976795
ISBN-13: 978-1489976796
Product Dimensions:
6.1 x 1.7 x 9.2 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
1 customer review
Amazon Best Sellers Rank:
#590,197 in Books (See Top 100 in Books)
Broad and very scientific reference book. Should be on every book shelf of dairy lovers/experts. Extremely useful for students, teachers, professional and anybody interested in cheese.
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