Fundamentals of Cheese Science
Source: Aspen Publishers, Inc.
Fundamentals of Cheese Science is a basic, yet comprehensive introduction to the science involved in producing cheese.
Fundamentals of Cheese Science is a basic, yet comprehensive introduction to the science involved in producing cheese. While other books concentrate on cheese technology, this major work is the first to cover the scientific aspects of cheese at a level appropriate for professionals as well as food science students. It outlines the fundamental principles of analytical and physical chemistry, biochemistry, microbiology, rheology and sensory science that are the key to production of cheese today.
Other topics include:
• Chemistry and microbiology of milk for cheesemaking
• Starter cultures
• Coagulation of milk by enzymes or acidification
• Biochemistry and microbiology of cheesemaking
• Flavor, texture and rheology
• Processed cheese
• Cheese as a food ingredient
• Public health and nutritional aspects
• Pathogens and food-poisoning bacteria in cheese
• Methods used in cheese analysis
Aspen Publishers, Inc., 200 Orchard Ridge Drive, Gaithersburg, MD 20878. Tel: 301 417 7500; Fax: 301 417 7550.
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