Cheese: Chemistry, Physics and Microbiology
Major Cheese Groups
- Patrick Fox
- Paul McSweeney
- Timothy Cogan
- Timothy Guinee
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.
Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.