Technology of Cheesemaking 2e

Name: Technology of Cheesemaking 2e
Brand: John Wiley and Sons Ltd
SKU: 9781405182980
Price: 1080.78 RON
Availability: InStock

Autor: Barry A. Law, A. Y. Tamime

Limbă:

Legare: Copertă tare

Editura: John Wiley and Sons Ltd

Disponibilitate: În depozitul extern

Expediem în 10-18 zile

1 080.78 lei

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemak...

Informații despre carte

Autor

Barry A. Law, A. Y. Tamime

Limbă

engleză

Legare

Carte - Copertă tare

Publicat

2010

Pagini

512

EAN

9781405182980

ISBN

1405182989

Enbook ID

01419065

Editura

John Wiley and Sons Ltd

Greutate

933

Dimensiuni

180 x 253 x 35

Descriere completă

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.§The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.§Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

S-ar putea să te intereseze

Clienții care au cumpărat această carte au mai cumpărat și

Cele mai căutate

Categories

Authors

Publishers

Produse

Produse

Cele mai căutate

Categories

Authors

Publishers

Produse

Produse

Technology of Cheesemaking 2e

Informații despre carte

Descriere completă

S-ar putea să te intereseze

Clienții care au cumpărat această carte au mai cumpărat și