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Fundamentals of Cheese Science
P Fox et al
Kluwer Academic Publishers
ISBN
NO: 0834212609
Published:
February 2000
UK
Price: £115
(
€155.00
,
$229.00
)
Cheese: Historical Aspects. Overview of Cheese Manufacture. Chemistry of Milk Constituents. Bacteriology of Cheese Milk. Starter Cultures. Enzymatic Coagulation of Milk. Post-Coagulation of Renneted Milk Gel. Salting of Cheese Curd. Cheese Yield. Microbiology of Cheese Ripening. Biochemistry of Cheese Ripening. Cheese Flavor. Cheese Rheology and Texture. Factors that Affect Cheese Quality. Acceleration of Cheese Ripening. Fresh Acid-Curd Cheese Varieties. Principal Families of Cheese. Processed Cheese and Substitute or Imitation Cheese Products. Cheese as a Food Ingredient. Pathogens and Food-Poisoning Bacteria in Cheese. Nutritional Aspects of Cheese. Whey and Whey Products. Analytical Methods for Cheese. Table of Sources. Index
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