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.
RECOMMENDED BOOKS
Drying of Herbs, Spices, and Medicinal Plants
Ching Lik Hii
Science Education for the Future
Norman Reid
Consumer Behaviour and Digital Transformation
Ayantunji Gbadamosi
Mass data surveillance and predictive policing : Contested Foundations and Human Rights Impact
Plixavra Vogiatzoglou
Handbook of Nanotechnology in Nutraceuticals
Shakeel Ahmed
Gerontological Nursing
Charlotte Eliopoulos
Aschengrau & Seage's Essentials of Epidemiology in Public Health
Ann Aschengrau
Neuro-Nutraceuticals and Drug Discovery and Delivery in Alzheimer’s DiseaseVolume 2: Strategies to Unlock the Brain’s Fortress
Varinder Singh