Fundamentals of Cheese Science
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.)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.
年:
2017
出版:
2
出版社:
Springer US
语言:
english
页:
803
ISBN 10:
1489976817
ISBN 13:
9781489976819
文件:
PDF, 22.11 MB
IPFS:
,
english, 2017
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