Book
Cheese : Chemistry, Physics and Microbiology
ISBN : 9780443159565
Author : Paul L.H. McSweeney
Publisher : Academic Press
Year : 2025
Language : English
Type : Book
Description : Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.
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