Fundamentals of Cheese Science /
By: Fox, P. F
.
Contributor(s): McSweeney, Paul L. H | Cogan, Timothy M | Guinee, Timothy P.
Material type: 
BookPublisher: USA] : Springer, 2000Edition: 2000th ed.Description: 588 p.ISBN: 0834212609 (hardcover); 9780834212602 (hardcover).Subject(s): Dairy Science | Dairy TechnologyDDC classification: 637.3 Fox 24858 1st 2000 Dairy Summary: Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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Pattoki Library Dairy | Veterinary Science | 637.3 Fox 24858 1st 2000 Dairy (Browse shelf) | Available | 24858 |
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
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