Cheese: Chemistry, Physics and Microbiology: Chemistry, Physics and Microbiology (Major Cheese Groups)

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Springer Science & Business Media, Feb 28, 1999 - Science - 577 pages
4 Reviews
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
 

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Contents

Cheddar Cheese and Related DrySalted Cheese Varieties
1
DutchType Varieties
39
SwissType Varieties
83
MouldRipened Cheeses
111
Bacterial SurfaceRipened Cheeses
137
Iberian Cheeses
173
Italian Cheese
221
North European Varieties of Cheese
245
Cheeses of the former USSR
281
Domiati and Feta Type Cheeses
301
Mozzarella and Pizza Cheese
337
Fresh AcidCurd Cheese Varieties
363
Some NonEuropean Cheese Varieties
421
Processed Cheese Products
467
Cheeses From Ewes and Goats Milk
507
Index
555

Ripened Cheese Varieties Native to the Balkan Countries
263

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About the author (1999)

PATRICK FOX is a Minneapolis-based photographer who spends time away from the camera flying a bush plane and tending 160 forested acres around his cabin in Northern Wisconsin.

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