Technology of Cheesemaking

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Название: Technology of Cheesemaking

Издательство: Blackwell

Автор: Barry A. Law

Год: 1999

Количество страниц: 336

Формат: PDF

Размер: 15 MB

Язык: English

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process

Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.

This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects.