Paul L.H. McSweeney – författare

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5 produkter

Cheese: Chemistry, Physics and Microbiology, Volume 1
General Aspects
AvTimothy P. Guinee,Timothy M. Coganm. fl.
E-bok
PDF, Engelska, 2004
3 474 kr
Läs direkt efter köp
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.*Reflects major advances in cheese science during the last decade*Produced in a new 2-color format*Illustrated with numerous figures and tables
Cheese: Chemistry, Physics and Microbiology, Volume 2
Major Cheese Groups
AvTimothy P. Guinee,Timothy M. Coganm. fl.
E-bok
PDF, Engelska, 2004
3 550 kr
Läs direkt efter köp
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.- Reflects the major advances in cheese science during the last decade- Produced in a new 2-color format- Illustrated with numerous figures and tables
Cheese
Chemistry, Physics and Microbiology
AvDavid W Everett,Paul D. Cotterm. fl.
E-bok
Engelska, 2017
6 726 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
Cheese
Chemistry, Physics and Microbiology
AvPaul L.H. McSweeney,Paul D. Cotterm. fl.
Inbunden, Engelska, 2025
3 309 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).
Cheese
Chemistry, Physics and Microbiology
AvRani Govindasamy-Lucey,David W Everettm. fl.
E-bok
Engelska, 2025
4 181 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

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Paul L.H. McSweeney – författare

Cheese: Chemistry, Physics and Microbiology, Volume 1

Cheese: Chemistry, Physics and Microbiology, Volume 2

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