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About Fundamentals of Cheese Science

Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that 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, and the flavor of cheese.

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  • Language:
  • English
  • ISBN:
  • 9780834212602
  • Binding:
  • Hardback
  • Pages:
  • 588
  • Published:
  • February 28, 2000
  • Edition:
  • 2000
  • Dimensions:
  • 178x254x33 mm.
  • Weight:
  • 3030 g.
Delivery: 2-3 weeks
Expected delivery: November 23, 2024

Description of Fundamentals of Cheese Science

Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that 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, and the flavor of cheese.

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