Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£146.97

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

Name: Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Elsevier
Price: 146.97 GBP
Availability: InStock

Food Science

It has never been this cheap. We have no record of a lower price.

£147 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 64 days · 64 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 64 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £151 (53 days, 82.8%)

Price range: £147 - £151

Price levels: 2 different prices over 64 days

Description

Arranged in practical question and answer format, Cheese problems solved provides responses to 200 or so of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as Cheddar, blue cheeses and Mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry. Key Features: provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process; an essential reference and problem solving manual for professionals and trainees in the cheese industry; benefit from the knowledge of leading specialists in the field. Contents: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.

Key Features

Woodhead Publishing

Cheese Problems Solved

Abis Book

Woodhead Publishing

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 1845690605
Category: Books > Subjects > Science, Nature & Maths > Food & Farming > Food Science
Domain: Amazon UK
Release Date: 27 June 2007
Listed Since: 30 January 2007

Barcode

No barcode data available

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

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

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

Wiley Technology of Cheesemaking - Society of Dairy Technology

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

The Cheeses of Italy: Science and Technology

Global Cheesemaking Technology: Cheese Quality and Characteristics

Cheesemaking Practice (Chapman & Hall Food Science Book)

Technology of Cheesemaking: Vol 6 (Sheffield food technology)

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

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

Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Snowdonia Cheese Company Luxury Welsh Cheese and Chocolate Gift Set

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

Cheese: Chemistry, Physics and Microbiology

Sandy Leaf Farm Cheese Making Kit - 10 Cheese Varieties

Processed Cheese and Analogues: 5 (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)

The Oxford Companion to Cheese

The Big Cheese Making Kit - 10 Cheese Varieties Gift Set

CHEESE RIPENING QUALITY SAFE: Quality, Safety & Health Aspects (Advances in Food Safety and Food Microbiology)

Snowdonia Cheese Company - 6 Luxury Welsh Cheese Gift Box

Snips Cheese Container - 3L Food Keeper - Made in Italy

Fundamentals of Cheese Science

Snowdonia Cheese Company Luxury Welsh Cheese Hamper Gift Set

Snowdonia Cheese Co. Luxury Welsh Cheese and Chutney Gift Box