The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.
Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.
*Reflects the major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables
Foreword List of Contributors Preface to the First Edition Preface to the Second Edition Preface to the Third Edition Diversity of Cheese Varieties: An Overview General Aspects of Cheese Technology Extra-Hard Varieties Cheddar Cheese and Related Dry-salted Cheese Varieties Gouda and Related Cheeses Cheeses with Propionic Acid Fermentation Surface Mold-ripened Cheeses Blue Cheese Bacterial Surface-ripened Cheeses Cheese Varieties Ripened in Brine Pasta-Filata Cheeses Cheeses Made from Ewe's and Goat's Milk Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses Pasteurized Processed Cheese and Substitute/Imitation Cheese Products Cheese as an Ingredient Index
Number Of Pages: 456
Published: 4th August 2004
Publisher: Elsevier Science Publishing Co Inc
Country of Publication: US
Dimensions (cm): 27.9 x 21.0
Weight (kg): 1.56
Edition Number: 3
Edition Type: Revised