Fundamentals of Cheese Science
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102 065 Ft (97 205 Ft + 5% VAT)
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102 065 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 2
- Publisher Springer US
- Date of Publication 9 June 2018
- Number of Volumes 1 pieces, Previously published in hardcover
- ISBN 9781493979493
- Binding Paperback
- See also 9781489976796
- No. of pages799 pages
- Size 235x155 mm
- Weight 1229 g
- Language English
- Illustrations XV, 799 p. 271 illus., 78 illus. in color. Illustrations, black & white 0
Categories
Long description:
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.
Table of Contents:
Cheese: Historical Aspects.- Overview of Cheese Manufacture.- Principal Families of Cheese.- Chemistry of Milk Constituents.- Bacteriology of Cheese Milk.- Starter Cultures.- Enzymatic Coagulation of Milk.- Post-Coagulation Treatment of the Renneted-Milk Gel.- Salting of Cheese Curd.- Cheese Yield.- Microbiology of Cheese Ripening.- Biochemistry of Cheese Ripening.- Cheese Flavour.- Cheese: Structure, Rheology and Texture.- Factors That Affect Cheese Quality.- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties.- Processed Cheese and Substitute/Imitation Cheese Products.- Ingredient Cheese and Ingredients Derived from Cheese.- Pathogens and Foodborne Illness in Cheese.- Nutritional Aspects of Cheese.- Current legislation on cheese.- Chapter 22: Whey and Whey Products.
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