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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| Main Authors | , , , |
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| Corporate Author | |
| Format | Electronic eBook |
| Language | English |
| Published |
Boston, MA :
Springer US : Imprint: Springer,
2017.
|
| Edition | 2nd ed. 2017. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781489976819 |
| DOI | 10.1007/978-1-4899-7681-9 |
| Physical Description | 1 online resource (XV, 799 p. 271 illus., 78 illus. in color.) |
Cover
| 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 |
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| ISBN: | 9781489976819 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| DOI: | 10.1007/978-1-4899-7681-9 |
| Physical Description: | 1 online resource (XV, 799 p. 271 illus., 78 illus. in color.) |