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Overview
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.
Synopsis
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.
Booknews
Scientists from Cork, Ireland, two with the Dairy Products Research Centre and two with University College, offer a broad account of the scientific aspects of cheese, for anyone who works with it from researchers and professionals to graduate and undergraduate students in food science and technology. They assume readers are familiar with biochemistry, microbiology, and diary chemistry. Their emphasis is on fundamental principles rather than technological aspects. The topics include historical aspects, manufacture, enzymatic coagulation, the microbiology of ripening, rheology and texture, the principal families of cheese, nutritional aspects, pathogens and food-poisoning bacteria in cheese, processes cheese and substitute or imitation cheese products, and analytical methods. Annotation c. Book News, Inc., Portland, OR (booknews.com)