Books published by Aspen Publishers Inc.,U.S.

Environmental issues are of increasing concern to the food industry, as consumers and legislators have forced manufacturers to become more aware of the environmental consequences of their operations.

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.

Waste data specialists (whether in laboratories, consultancies or environ mental managers of waste facilities) will see how the scope, quantity and quality of their data can be improved to help their colleagues design more effective waste management systems.

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures.

This book describes all the most common food analytical procedures in a clear and logical way. International Standard Organization (ISO) methods are distilled and covered, where appropriate, in a manner which allows for ease of use where absolute measurements are not required.

Information boxes and * points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations.