£153.89

Wiley Global Cheesemaking Technology: Cheese Quality and Characteristics

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£154 today · all-time low £150 (Jul 2026) · usually £155

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Last 83 days · 83 data points (no recent data)

Historical
Generating forecast…
£158.58 £149.13 £151.19 £153.25 £155.32 £157.38 £159.44 25 April 2026 15 May 2026 05 June 2026 25 June 2026 16 July 2026

Price Distribution

Price distribution over 83 days • 6 price levels

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Current Price
8 days 14 days 25 days 14 days · current 11 days 11 days 0 6 13 19 25 £150 £152 £153 £154 £155 £159 Days at Price

Price Analysis

Most common price: £153 (25 days, 30.1%)

Price range: £150 - £159

Price levels: 6 different prices over 83 days

Description
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Product Specifications
Brand
Wiley
Format
hardcover
ASIN
1119046157
Category
Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain
Amazon UK
Release Date
01 December 2017
Listed Since
09 September 2014

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