Fundamentals of Cheese Science

Fundamentals of Cheese Science

by Patrick F. Fox (Author), Timothy M. Cogan (Author), Paul L. H. McSweeney (Author)

Synopsis

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.

$306.35

Quantity

20+ in stock

More Information

Format: Hardcover
Pages: 600
Edition: 2000
Publisher: Springer
Published: 29 Feb 2000

ISBN 10: 0834212609
ISBN 13: 9780834212602