Paul D. Cotter – författare
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3 produkter
3 produkter
E-bok
Engelska, 20176 498 kr
Läs direkt efter köp
Cheese: Chemistry, Physics and Microbiology, Fourth 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.The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.- Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation- Offers practical explanations and solutions to challenges- Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Inbunden, Engelska, 2025
3 193 kr
Skickas inom 10-15 vardagar
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).
E-bok
Engelska, 20254 046 kr
Läs direkt efter köp
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