Technology of Cheesemaking Section: E-Books

Now
in a fully-revised and updated second edition, this book covers the
science and technology underlying cheesemaking as practised today in
the manufacture of hard, semi-soft and mould-ripened cheeses. Including
three new chapters 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.

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.