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Cheese
Multiple-item retail product
€384.25
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- Book Synopsis
- 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 the 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 the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience. 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).
- Product Details
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- ISBN
- 9780443159565
- Format
- Multiple-item retail product
- Publisher
- Academic Press, (02 September 2025)
- Number of Pages
- 1296
- Weight
- 1000 grams
- Language
- English
- Dimensions
- 276 x 216 mm
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