Technology of Cheesemaking (Record no. 361)

000 -LEADER
fixed length control field 01890nam a2200193 a 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1405182989 (hardcover)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781405182980 (hardcover)
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 637.3 Tamime 30213 2nd 2010 Dairy
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Law,Barry A
245 10 - TITLE STATEMENT
Title Technology of Cheesemaking
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication USA] :
Name of publisher Wiley-Blackwell,
Year of publication 2010.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 512 p. ;
520 ## - SUMMARY, ETC.
Summary, etc 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.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Dairy Technology
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Law, Barry A.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Tamime, A. Y.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
Veterinary Science Pattoki Library Pattoki Library Pattoki Library 2015-03-06 Purchased 637.3 Tamime 30213 2nd 2010 Dairy 30213 Books


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