Login

Law, Barry A.

Technology of Cheesemaking

Law, Barry A. - Technology of Cheesemaking, ebook

193,50€

Ebook, ePUB with Adobe DRM
ISBN: 9781444347890
DRM Restrictions

Printing154 pages with an additional page accrued every 5 hours, capped at 154 pages
Copy to clipboard26 excerpts

Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses. Including three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Keywords: hard cheese, soft cheese, semi-soft cheese, cheese packaging, cheese ripening, curd processing

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2010
Language
en
Edition
2
Series
Society of Dairy Technology series
Page amount
528 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781444347890
Printed ISBN
9781405182980

Similar titles