Cheese: Chemistry Physics and Microbiology

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Cheese: Chemistry Physics and Microbiology

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Cheese: Chemistry Physics and Microbiology

Cheese: Chemistry Physics and Microbiology

  • Brand: Unbranded
Price: $79.00
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$79.00
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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. Language: English
  • Brand: Unbranded
  • Category: Education
  • Artist: P. F. Fox
  • Format: Paperback
  • Language: English
  • Publication Date: 2012/10/24
  • Publisher / Label: Springer
  • Number of Pages: 601
  • Fruugo ID: 340543870-747011593
  • ISBN: 9781461361381

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