Authors: Patrick F. Fox, Paul McSweeney, Timothy M. Cogan, Timothy P. Guinee

Fundamentals of Cheese Science provides comprehensive coverage of the scientific
aspects of cheese, emphasizing fundamental principles. The book's 23 chapters
cover the chemistry and microbiology of milk for cheesemaking, starter cultures,
coagulation of milk by enzymes or by acidification, the microbiology and
biochemistry of cheese ripening, the flavor and rheology of cheese, processed
cheese, cheese as a food ingredient, public health and nutritional aspects of
cheese, and various methods used for the analysis of cheese. The book contains
copious references to other texts and review articles. This broadly based resource
is written for personnel involved in various production and quality control
functions in the cheese industry, senior undergraduates, and post-graduate students.

Download File Size:31.64 MB

---