Technology of Cheesemaking, 2nd Edition
June 2011, Wiley-Blackwell
This price is valid for United States. Change location to view local pricing and availability.
Other Available Formats: Hardcover
The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.
Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.