TY - CHAP
T1 - Cheese: Historical Aspects
AU - Fox, Patrick F.
AU - Guinee, Timothy P.
AU - Cogan, Timothy M.
AU - McSweeney, Paul L. H.
PY - 2017
Y1 - 2017
N2 - This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book’s updated 22 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.
AB - This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book’s updated 22 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.
UR - https://www.mendeley.com/catalogue/2623027a-b53f-315c-bcbb-18e499f65db5/
U2 - 10.1007/978-1-4899-7681-9_1
DO - 10.1007/978-1-4899-7681-9_1
M3 - Chapter
T3 - Fundamentals of Cheese Science
SP - 1
EP - 10
BT - Fundamentals of Cheese Science
ER -