CHEESE: Chemistry, Physics and Microbiology (Volume 1 - General Aspects)

White coated paper boards with green lettering, illustrated.; 6-1/2" x 9-3/4"; xii, 601 pp; Boards lightly soiled, bumped/worn at corners. Solid hinges. Flourescent highlighting throughout the chapter on Biochemistry Cheese Ripening, scattered highlighting elsewhere, prior owner named inked out on FFEP.

From Publisher:

1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to Composition, Stability and Safety.- 12.Growth and Survival of Undesirable Bacteria in Cheese.- 13.Application of Membrane Separation Technology to Cheese Production.- 14.Acceleration of Cheese Ripening.- 15.Nutritional Aspects of Cheese.

Product Info

ISBN: 0412535009

ISBN-13: 9780412535000

Publisher: Chapman and Hall

Year: 1993

Type: Used

Binding: Hardcover

Seller Info

AndrewLanger

Address: 2342 Shattuck Avenue, #881 Berkeley, California

Website: https://www.andrewlangerbookseller.com

Country: United States