Fundamentals of Cheese Science
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Aspen Publishers Inc.,U.S., 2000
238,25 €On orderDelivery: 2-3 weeks
Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that 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, and the flavor of cheese.
- ISBN-13
- 9780834212602
- ISBN-10
- 0834212609
- Publisher
- Aspen Publishers Inc.,U.S.
- Year
- 2000
- Publication date
- 2000-02-29
- Pages
- 588
- Dimensions
- 254x178x