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Technology of Cheesemaking: Vol 6 (Sheffield food technology)

Cheese & Dairy

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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. 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

Format: hardcover
ASIN: 1841270377
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 01 January 2001
Listed Since: 19 January 2007

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Technology of Cheesemaking: Vol 6 (Sheffield food technology)

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