Technology of Cheesemaking: 11 (Society of Dairy Technology) - Image 1

£116.00

Wiley Technology of Cheesemaking: 11 (Society of Dairy Technology)

Name: Technology of Cheesemaking: 11 (Society of Dairy Technology)
Brand: Wiley
Price: 156.19 GBP
Availability: InStock

Cheese & Dairy

Price History & Forecast

Last 75 days • 75 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 75 days • 3 price levels

Days at Price

Current Price

Price Analysis

Most common price: £116 (51 days, 68.0%)

Price range: £116 - £156

Price levels: 3 different prices over 75 days

Description

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Product Specifications

Brand: Wiley
Format: hardcover
ASIN: 1405182989
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 02 July 2010
Listed Since: 01 February 2008

Barcode

No barcode data available

Wiley Technology of Cheesemaking: 11 (Society of Dairy Technology)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Technology of Cheesemaking: Vol 6 (Sheffield food technology)

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Dairy Processing and Quality Assurance

Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects

The Cheeses of Italy: Science and Technology

Wiley-Blackwell Advances in Dairy Product Science & Technology

Cheese: Chemistry, Physics and Microbiology

Major Cheese Groups (v. 2): Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups

Handbook on Cheese: Production, Chemistry & Sensory Properties (Agriculture Issues and Policies: Food Science and Technology)

Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Dairy Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Advanced Dairy Science and Technology

Milk Processing and Quality Management (Society of Dairy Technology)

Cheesemaking Practice

Dairy Powders and Concentrated Products: 9 (Society of Dairy Technology)

Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Wiley - Biofilms in the Dairy Industry (Society of Dairy Technology)

Improving the Safety and Quality of Milk: Pt. 2: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Membrane Processing: Dairy and Beverage Applications (Society of Dairy Technology)

Structure of Dairy Products: 4 (Society of Dairy Technology)

Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)

Milk Proteins: From Expression to Food (Food Science and Technology)

Dairy Processing: Advanced Research to Applications

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)