Fundamentals of cheese science
Auteur :
Fox, Patrick F. / McSweeney, Paul L. H. / Cogan, Timothy M. / Guinee, Timothy P.
Éditeur :
Aspen Publishers Inc.,U.S.
ISBN :
9780834212602
Date de publication :
29 févr. 2000
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
USA
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.