000			01890nam a2200193 a 4500
020			_a1405182989 (hardcover)
020			_a9781405182980 (hardcover)
082			_a637.3 Tamime 30213 2nd 2010 Dairy
100			_aLaw,Barry A _94781
245	1	0	_aTechnology of Cheesemaking
250			_a2nd ed.
260			_aUSA] : _bWiley-Blackwell, _c2010.
300			_a512 p. ;
520			_aNow 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			_aDairy Technology _9821
700	1		_aLaw, Barry A. _94782
700	1		_aTamime, A. Y. _9820
942			_cBK
999			_c361 _d361