Cheese: Chemistry, Physics and Microbiology
- ISBN-10
- 0412535009
- ISBN-13
- 9780412535000
- Series
- Cheese
- Category
- Business & Economics / Business Law
- Pages
- 616
- Language
- English
- Published
- 1993
- Publisher
- Chapman & Hall
- Author
- P. F. Fox
Description
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.
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Other editions
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- 2017-10-19
- 256 pages
- Ebook
- Hardie Grant Publishing
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