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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 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 from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient. Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2). Thoroughly revised edition bringing updated and new chapters covering cheese structure and digestibility, and acid-curd and acid/heat coagulated cheesesOffers practical explanations and solutions to challenges, including case studiesContent presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
