Wiley Technology of Cheesemaking - Society of Dairy Technology

Upgrade your technical knowledge with the fully-revised new edition of Technology of Cheesemaking. This essential volume from the Society of Dairy Technology provides an in-depth look at the science and technology used in the modern manufacture of hard, semi-soft, and soft cheeses. By integrating scientific principles with practical application, this book serves as a comprehensive guide for professionals and researchers in the dairy industry. Stay ahead of industry trends with detailed coverage of research developments that impact commercial cheesemaking. The text explores emerging fields such as molecular genetics, advanced sensor and measurement science, chemometrics, enzymology, and flavour chemistry. This updated edition addresses the new issues and challenges facing the industry today, ensuring you have access to the most current information regarding the production and evolution of cheese technology.