Technology Cheesemaking 2e

Barry A Law

ISBN 10: 1405182989 / ISBN 13: 9781405182980

Published by Wiley Aug 2010, 2010

About this Item

Neuware - Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Seller Inventory # 9781405182980

Bibliographic Details

• Title: Technology Cheesemaking 2e
• Publisher: Wiley Aug 2010
• Publication Date: 2010
• Language: English
• ISBN 10: 1405182989
• ISBN 13: 9781405182980
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 250W x 175H x 32D millimeters 250 millimeters width by 175 millimeters height by 32 millimeters depth
• Weight: 1056 grams

About this title

Synopsis

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.

The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.

Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

About the Author

Barry A. Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, Australia

Adnan Tamime, Consultant in Dairy Science and Technology, Ayr, UK