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Michael H. Tunick Handbook of Cheese Chemistry (Hardback)
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eBay item number:315081231504
Item specifics
- Condition
- Book Title
- Handbook of Cheese Chemistry
- Publication Name
- Handbook of Cheese Chemistry
- Title
- Handbook of Cheese Chemistry
- Contributor
- Michael H. Tunick (Edited by)
- Format
- Hardcover
- EAN
- 9781839163098
- ISBN
- 9781839163098
- Publisher
- Royal Society of Real Chemistry, T.H.E.
- Genre
- Science
- Topic
- Chemistry / Analytic
- Release Year
- 2023
- Release Date
- 28/07/2023
- Language
- English
- Country/Region of Manufacture
- GB
- Item Height
- 234mm
- Item Length
- 9.2in
- Item Weight
- 22.9 Oz
- Series
- Food Chemistry, Function and Analysis
- Publication Year
- 2023
- Item Width
- 6.1in
- Number of Pages
- 310 Pages
About this product
Product Information
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Product Identifiers
Publisher
Royal Society of Real Chemistry, T.H.E.
ISBN-10
1839163097
ISBN-13
9781839163098
eBay Product ID (ePID)
15059032641
Product Key Features
Book Title
Handbook of Cheese Chemistry
Format
Hardcover
Language
English
Topic
Chemistry / Analytic
Publication Year
2023
Genre
Science
Number of Pages
310 Pages
Dimensions
Item Length
9.2in
Item Width
6.1in
Item Weight
22.9 Oz
Additional Product Features
Series Volume Number
Volume 40
Lc Classification Number
Sf271
Table of Content
Introduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese
Copyright Date
2023
Lccn
2023-302516
Dewey Decimal
637.3
Series
Issn Ser.
Dewey Edition
23
Illustrated
Yes
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eBay item number:315081231504
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