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 one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

Key Features

*Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Readership

Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.

Details

No. of pages:
640
Language:
English
Copyright:
© 2004
Published:
Imprint:
Academic Press
Print ISBN:
9780122636523
Electronic ISBN:
9780080500935

About the authors

Patrick Fox

Affiliations and Expertise

University College Cork, Ireland

Paul McSweeney

Affiliations and Expertise

University College Cork University College Cork, Ireland

Timothy Cogan

Affiliations and Expertise

Dairy Products Research Centre, Ireland

Timothy Guinee

Affiliations and Expertise

Teagasc, Ireland