Edited by
Patrick Fox, University College Cork, Ireland
Paul McSweeney, University College Cork, Ireland
Timothy Cogan, Dairy Products Research Centre, Ireland
Timothy Guinee, Teagasc, Ireland
Description
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.
Audience:
Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.
