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e-Book Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups epub download

e-Book Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups epub download

Author: Patrick F. Fox
ISBN: 0834213397
Pages: 577 pages
Publisher: Springer; 2nd ed. 1999 edition (February 28, 1999)
Language: English
Category: Biological Sciences
Size ePUB: 1187 kb
Size Fb2: 1898 kb
Size DJVU: 1389 kb
Rating: 4.4
Votes: 566
Format: mbr azw txt lit
Subcategory: Science

e-Book Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups epub download

by Patrick F. Fox



Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable

Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable.

Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese

Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Reflects the major advances in cheese science during the last decade. Produced in a new 2-color format. Illustrated with numerous figures and tables.

Book Condition: Acceptable condition, but all pages complete and readable. Expect some worn edges, covers, and creases

Book Condition: Acceptable condition, but all pages complete and readable. Expect some worn edges, covers, and creases. There may be some excess highlighting and markings as well.

Extensive referencing gives further exploration on related cheese topics Produced in a new 2-color format Illustrated with numerous figures and tables.

Автор: Patrick F. Fox Название: Cheese: Chemistry, Physics and Microbiology,2 Издательство . This volume reflects the advances in cheese science. Produced in a 2-color format, it illustrates figures and tables.

2004 Серия: Life Sciences Язык: ENG Издание: 3 rev ed Иллюстрации: Approx. Дополнительное описание

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles.

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of. cheese

Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format.

Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Note: If You Like the Book Please Purchase it by Supporting the Authors.

com/?aff 4661ad4c73f9e8ba. Note: If You Like the Book Please Purchase it by Supporting the Authors.

Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the . Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee. Elsevier, 4 Ağu 2004 - 456 sayfa. Reflects the major advances in cheese science during the last decadeProduced in a new 2-color formatIllustrated with numerous figures and tables.

This two-volume work was first published in 1987. Cheese production is a long-established art but considerable progress has been made in recent years on the scientific aspects of cheese manufacture and ripening. Although still not totally controllable, cheese production is now a highly developed biotechnological industry. One of the interesting features of cheese is that from essentially the same raw material, milk, it is possible to produce several.

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno­ logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem­ brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno­ logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com­ prehensive compendium of scientific knowledge on cheese available.