Technology of Cheesemaking
Published on 1. January 2001
Book
Hardback
336 pages
978-1-84127-037-1 (ISBN)
Description
This volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants. It is designed to provide a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific bases.
Reviews / Votes
"An outstanding source of basic as well as cutting edge information related to the different aspects of cheesemaking" - Food Biochemistry Vol 24 No. 4"Highly recommended.... Should be in the hands of every cheesemaker and scientist interested in the subject matter" - Food Science and Technology Today "The editor is to be congratulated on assembling such an impressive compendium" - Chemistry and Industry, September 2000 "The strengths of the book are its selection of information, the presentation of the most relevant data in a concise, readable style, and its brevity...an excellent summary of cheese making technology." - Food Research International 33 "a must for all professionals working in the cheese industry...a strong recommendation to purchase and at the earliest opporunity" - Food Australia 52 (10)More details
Series
Edition
1. Auflage
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
65
Dimensions
Height: 242 mm
Width: 164 mm
Thickness: 26 mm
Weight
814 gr
ISBN-13
978-1-84127-037-1 (9781841270371)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Barry A. Law | A. Y. Tamime
Technology of Cheesemaking
Book
07/2010
2nd Edition
Wiley
€260.50
Shipment within 3-4 weeks
Content
Origins, development and basic operations of cheesemaking technology; Production, action and application of rennet and coagulants; Formation of cheese curd; Production, application and action of lactic cheese starter cultures; Secondary cheese cultures; Cheese ripening and cheese flavour technology; Technology, biochemistry and functionality of pasta filata / pizza cheese; Eye formation and Swiss-type cheeses; Microbiological surveillance and control in cheese manufacture; Grading and sensory profiling of cheese; References ; Index .