Cheese Problems Solved

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Cheese Problems Solved by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781845693534
Publisher: Elsevier Science Publication: June 30, 2007
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845693534
Publisher: Elsevier Science
Publication: June 30, 2007
Imprint: Woodhead Publishing
Language: English

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.

Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.

Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

  • Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process
  • An essential reference and problem solving manual for professionals and trainees in the cheese industry
  • Benefit from the knowledge of leading specialists in the field
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.

Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.

Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

More books from Elsevier Science

Cover of the book Advanced Trading Rules by
Cover of the book Friction Stir Welding of Dissimilar Alloys and Materials by
Cover of the book WNT Signaling by
Cover of the book Databook of Preservatives by
Cover of the book Nanowires for Energy Applications by
Cover of the book Methods in Systems Biology by
Cover of the book Particles at Fluid Interfaces and Membranes by
Cover of the book Advances in Virus Research by
Cover of the book Direct Methane to Methanol by
Cover of the book Numerical Methods for Roots of Polynomials - Part II by
Cover of the book Whirl Flutter of Turboprop Aircraft Structures by
Cover of the book Nanostructures and Mesoscopic systems by
Cover of the book Energy Management in Wireless Sensor Networks by
Cover of the book New and Future Developments in Catalysis by
Cover of the book Sturkie's Avian Physiology by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy