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Image of - Food Chemistry Function And Analysis Handbook Of Cheese Chemistry | Hardcover
Food Chemistry Function And Analysis Handbook Of Cheese Chemistry | Hardcover

Food Chemistry Function And Analysis Handbook Of Cheese Chemistry | Hardcover

by Tunick M.H.

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.

Highlights

  • binding-icon

    9781839163098

    ISBN

  • binding-icon

    Tunick M.H.

    Author

  • binding-icon

    326

    Pages

  • binding-icon

    215 gm

    Weight

  • langauage-icon

    English

    Language

  • date-icon

    2023

    Year

  • edition-icon

    N/A

    Edition

  • binding-icon

    Hardcover

    Binding

₹16830

₹18700

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.

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