Cheese: Chemistry, Physics and Microbiology, 3rd Edition (2 Volume)
by Patrick Fox, Paul McSweeney, Timothy Cogan, Timothy Guinee
August 2004
Volume 1: General Aspects
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.
Major Cheese Groups
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.
- Reflects the major advances in cheese science during the last decade Produced in a new 2-color format
- Illustrated with numerous figures and tables
