Technology of Cheesemaking: 6 - Rilegato

Rilegato

ISBN 10: 0849397448 ISBN 13: 9780849397448

Casa editrice: Blackwell, 1999

Riassunto

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed. This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects. Features

Su questo libro

Informazioni sull'autore

Barry A. Law

Dettagli dell'edizione

• Editore: Blackwell
• Data di pubblicazione: 1999
• Lingua: Inglese
• ISBN 10: 0849397448
• ISBN 13: 9780849397448
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 336
• Redattore: Law Barry A.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile