Technology of cheesemaking
Éditeur :
Taylor & Francis Inc
ISBN :
9780849397448
Date de publication :
20 déc. 1999
Dimensions :
23,4 x 15,6 cm
Poids :
789 g
Langue :
Anglais
Pays d'origine :
USA
A guide to the science utilized in the manufacture of hard, semi-soft and soft cheeses. It discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. It discusses molecular genetics, chemometrics, enzymology and flavor chemistry.