Technology of Cheesemaking 2e

Name: Technology of Cheesemaking 2e
Brand: John Wiley and Sons Ltd
SKU: 9781405182980
Price: 78441 HUF
Availability: InStock

Szerző: Barry A. Law, A. Y. Tamime

Nyelv:

Kötés: Kemény kötésű

Kiadó: John Wiley and Sons Ltd

Elérhetőség: Beszállítói készleten

Küldés 10-18 napon belül

78 441 Ft

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemak...

Információk a könyvről

Szerző

Barry A. Law, A. Y. Tamime

Nyelv

Angol

Kötés

Könyv - Kemény kötésű

Kiadva

2010

oldal

512

EAN

9781405182980

ISBN

1405182989

Enbook ID

01419065

Kiadó

John Wiley and Sons Ltd

Súly

933

Méretek

180 x 253 x 35

Teljes leírás

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included 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.§The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.§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.

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