TY - BOOK
T1 - Fundamentals of cheese science, second edition
AU - Fox, Patrick F.
AU - Guinee, Timothy P.
AU - Cogan, Timothy M.
AU - McSweeney, Paul L.H.
N1 - Publisher Copyright:
© Springer New York 2017.
PY - 2016/1/1
Y1 - 2016/1/1
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.scopus.com/pages/publications/85032074094
U2 - 10.1007/978-1-4899-7681-9
DO - 10.1007/978-1-4899-7681-9
M3 - Book
AN - SCOPUS:85032074094
SN - 9781489976796
BT - Fundamentals of cheese science, second edition
PB - Springer US
ER -