▲ Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney ▲
| #1058171 in Books | 2016-08-23 | Original language:English | PDF # 1 | 9.21 x1.69 x6.14l,.0 | File Name: 1489976795 | 799 pages
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 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 v... [PDF.tv46] Fundamentals of Cheese Science Rating: 3.82 (498 Votes)
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