Fundamentals of Cheese Science

• 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: Electronic 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
• DOI: 10.1007/978-1-4899-7681-9
• Physical Description: 1 online resource (XV, 799 p. 271 illus., 78 illus. in color.)

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...