Technology of Cheesemaking (Sheffield Food Technology)

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9780849397448: Technology of Cheesemaking (Sheffield Food Technology)

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process
Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical , chemical and biological aspects.

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Published by Blackwell (1999)
ISBN 10: 0849397448 ISBN 13: 9780849397448
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Published by Taylor Francis Inc, United States (1999)
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Book Description Taylor Francis Inc, United States, 1999. Hardback. Book Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process. Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed. This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical, chemical and biological aspects. Bookseller Inventory # BTE9780849397448

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Published by Blackwell
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Book Description Blackwell. Hardcover. Book Condition: New. 0849397448 New Condition *** Right Off the Shelf | Ships within 2 Business Days ~~~ Customer Service Is Our Top Priority! - Thank you for LOOKING :-). Bookseller Inventory # 2BOOK3P300791

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Law, Barry A.
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Book Description 1999. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # VT-9780849397448

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Book Description 1999. Hardcover. Book Condition: New. Hardcover. This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as w.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 336 pages. 0.785. Bookseller Inventory # 9780849397448

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Barry A. Law
Published by CRC Pr I Llc (1999)
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Book Description CRC Pr I Llc, 1999. Hardcover. Book Condition: Brand New. 1st edition. 336 pages. 9.50x6.50x1.00 inches. In Stock. Bookseller Inventory # 0849397448

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Blackwell
Published by Blackwell (1999)
ISBN 10: 0849397448 ISBN 13: 9780849397448
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Book Description Blackwell, 1999. Hardcover. Book Condition: New. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Bookseller Inventory # 0849397448n

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