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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Table of contents

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100 1 |a Fox, Patrick F.  |e author. 
245 1 0 |a Fundamentals of Cheese Science /  |c by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney. 
250 |a 2nd ed. 2017. 
264 1 |a Boston, MA :  |b Springer US :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (XV, 799 p. 271 illus., 78 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
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520 |a 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 
650 0 7 |a výroba sýrů  |2 czenas  |7 ph242468 
650 0 7 |a sýry  |2 czenas  |7 ph116388 
650 0 7 |a mikrobiologie  |2 czenas  |7 ph115303 
650 0 9 |a cheesemaking  |2 eczenas 
650 0 9 |a cheese  |2 eczenas 
650 0 9 |a microbiology  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a monografie  |7 fd132842  |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a monographs  |2 eczenas 
700 1 |a Guinee, Timothy P.  |e author. 
700 1 |a Cogan, Timothy M.  |e author. 
700 1 |a McSweeney, Paul L. H.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9781489976796 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-1-4899-7681-9  |y Plný text 
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992 |c NTK-SpringerCHEMS 
993 |x NEPOSILAT  |y EIZ 

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