Two Volume Cheese Technology Reference Set
from C.H.I.P.S.
Cheese
Chemistry, Physics
and Microbiology
Third edition
edited by Patrick F. Fox et al
The market for cheese as a food ingredient has increased rapidly in recent years and now represents up to approximately 50% of cheese production in some countries.
This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups.
Volume One: General Aspects focuses on general aspects of the principles of cheese science.
Volume Two: Major Cheese Groups focuses on major cheese groups and is devoted to the characteristics of the principle families of cheese.
Key Features:
- Extensive referencing gives further exploration on related cheese topics
- Produced in a new 2-color format
- Illustrated with numerous figures and tables
Ordering Information
Contents
Volume 1: General Aspects
- Cheese: An Overview
- Rennets: General and Molecular Aspects
- Rennet-induced Coagulation of Milk
- The Syneresis of Rennet-coagulated Curd
- Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels
- Starter Cultures: General Aspects
- Starter Cultures: Genetics
- Starter Cultures: Bacteriophage
- Secondary and Adjunct Cultures
- Salt in Cheese: Physical, Chemical and Biological Aspects
- Application of Membrane Separation Technology to Cheese Production
- The Microbiology of Cheese Ripening
- Raw Milk Cheeses
- Biochemistry of Cheese Ripening: Introduction and Overview
- Metabolism of Residual Lactose and of Lactate and Citrate
- Lipolysis and Catabolism of Fatty Acids in Cheese
- Proteolysis in Cheese during Ripening
- Catabolism of Amino Acids in Cheese during Ripening
- Sensory Character of Cheese and its Evaluation
- Cheese Flavour: Instrumental Techniques
- Rheology and Texture of Cheese
- Growth and Survival of Microbial Pathogens in Cheese
- Toxins in Cheese
- Nutritional Aspects of Cheese
- Factors that Affect the Quality of Cheese
Index.
Volume 2: Major Cheese Groups
- Diversity of Cheese Varieties: An Overview
- General Aspects of Cheese Technology
- Extra-hard Varieties
- Cheddar Cheese and Related Dry-salted Cheese Varieties
- Gouda and Related Cheeses
- Cheeses with Propionic Acid Fermentation
- Surface Mould-ripened Cheeses
- Blue Cheese
- Bacterial Surface-ripened Cheeses
- Cheese Varieties Ripened in Brine
- Pasta-filata Cheeses
- Cheeses made from Ewes’ and Goats’ Milk
- Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties
- Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese
- Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses
- Pasteurized Processed Cheese and Substitute/Imitation Cheese Products
- Cheese as an Ingredient
Index
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Cheese: Chemistry, Physics and Microbiology
Third edition edited by P. F. Fox et al
Volume 1: General Aspects • $244.00 + shipping
Volume 2: Major Cheese Groups • $244.00 + shipping
2-Volume Set • 1,056 pages • $459.00 + shipping
Texas residents please add 6.75 % sales tax
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