Technology of Cheesemaking

AvAustralia) Law, Barry A. (Food Science Australia, Victoria

Inbunden, Engelska, 1999

Del i serien Sheffield Food Technology

2 101 kr

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Beskrivning

A guide to the science utilized in the manufacture of hard, semi-soft and soft cheeses. It discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. It discusses molecular genetics, chemometrics, enzymology and flavor chemistry.

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