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Technology of Cheesemaking
     

Technology of Cheesemaking

by Barry A. Law, Adnan Y. Tamime
 

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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

Overview

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.

Editorial Reviews

From the Publisher
"In summary, this book will provide a very useful addition to the texts available to cheese technologists." (International Journal of Dairy Technology, 2 May 2011)

Product Details

ISBN-13:
9781444347890
Publisher:
Wiley
Publication date:
06/24/2011
Series:
Society of Dairy Technology , #18
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
512
File size:
4 MB

What People are Saying About This

From the Publisher
"In summary, this book will provide a very useful addition to the texts available to cheese technologists." (International Journal of Dairy Technology, 2 May 2011)

Meet 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

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