Fundamentals of Cheese Science

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology...

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Bibliographic Details
Main Authors: Fox, Patrick F. (Author), Guinee, Timothy P. (Author), Cogan, Timothy M. (Author), McSweeney, Paul L. H. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Boston, MA : Springer US : Imprint: Springer, 2017.
Edition: 2nd ed. 2017.
Subjects:
výroba sýrů
sýry
mikrobiologie
cheesemaking
cheese
microbiology
elektronické knihy
monografie
electronic books
monographs
ISBN: 9781489976819
Physical Description: 1 online resource (XV, 799 p. 271 illus., 78 illus. in color.)

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Summary: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.- Resumé vydavatel
ISBN: 9781489976819
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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