Technology of Cheesemaking

1st Edition

Barry A. Law

Blackwell
Published December 20, 1999
Reference - 336 Pages
ISBN 9780849397448 - CAT# SH9744
Series: Sheffield Food Technology

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Summary

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process
Technology of Cheesemaking 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. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects.

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