Cheese
Chemistry, Physics and Microbiology
Seiten
2004
|
3rd Revised edition
Academic Press Inc (Verlag)
978-0-12-263651-6 (ISBN)
Academic Press Inc (Verlag)
978-0-12-263651-6 (ISBN)
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Contains reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. This book focuses on general aspects on the principles of cheese science and major cheese groups which is devoted to the characteristics of the principle families of cheese.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of "Cheese: Chemistry, Physics, and Microbiology" is available in two volumes entitled "General Aspects" and "Major Cheese Groups". This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set" is available for purchase as a set, and as well, so are the volumes individually. Extensive referencing gives further exploration on related cheese topics. Produced in a new 2-color format, it is illustrated with numerous figures and tables.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of "Cheese: Chemistry, Physics, and Microbiology" is available in two volumes entitled "General Aspects" and "Major Cheese Groups". This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set" is available for purchase as a set, and as well, so are the volumes individually. Extensive referencing gives further exploration on related cheese topics. Produced in a new 2-color format, it is illustrated with numerous figures and tables.
Edited by Patrick F. Fox, Paul McSweeney, Timothy Cogan and Timothy Guinee
Raw mild cheeses; instrumental techniques; toxins in cheese; nutritional aspects of cheese; cheese as an ingredient; genetics of starter bacteria; the microbiology of cheese ripening
| Erscheint lt. Verlag | 30.12.2004 |
|---|---|
| Zusatzinfo | Approx. 250 illustrations |
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 210 x 280 mm |
| Gewicht | 1000 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-263651-1 / 0122636511 |
| ISBN-13 | 978-0-12-263651-6 / 9780122636516 |
| Zustand | Neuware |
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