Cheese Chemistry, Physics and Microbiology
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- Einzelkauf Download ausgewählt
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Sprache:Englisch
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eBook Format:ePUB 3
- ePUB 3 300,00 € ausgewählt
- PDF 250,00 €
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Auflage:5. Auflage
- 4. Auflage 435,00 €
- 5. Auflage 300,00 € ausgewählt
300,00 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
16.06.2025
Herausgeber
Paul L. H. McSweeney + weitereVerlag
Elsevier Science & Techn.Seitenzahl
1360 (Printausgabe)
Dateigröße
60595 KB
Auflage
5. Auflage
Sprache
Englisch
EAN
9780443159572
Cheese: Chemistry, Physics and Microbiology, Fifth 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.
This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient.
Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).
- Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses
- Offers practical explanations and solutions to challenges, including case studies
- Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient.
Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).
- Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses
- Offers practical explanations and solutions to challenges, including case studies
- Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
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