Fundamentals of Cheese Science PDF ePub eBook

Books Info:

Fundamentals of Cheese Science free pdf "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.

About Patrick Fox

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Details Book

Author : Patrick Fox
Publisher : Aspen Publishers Inc.,U.S.
Data Published : 29 February 2000
ISBN : 0834212609
EAN : 9780834212602
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 612 pages
Age + : 15 years
Language : English
Rating :

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    . "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