Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
Blinded by Science,
By Sarcasticbastard "sarcasticbastard" (Alfred, NY USA) - See all my reviews
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This review is from: Fundamentals of Cheese Science (Hardcover)
Very in-depth book on cheese-making. This is for the professional who is trying to learn the intricacies of milk, and cheese-making. A thorough background in biology and chemistry is needed. I have a year of so, of both, with a little micro (3-4 years ago), and I'm struggling to read this book, half of which I really don't understand. Have never made cheese, but want to make it well when I do make my first pound or two.In the end, don't buy this book if you're not a biology science major interested in milk and cheese, if you need to know what makes milk and cheese tick, I'd have to say this book is for you.
1 of 3 people found the following review helpful:
5.0 out of 5 stars
Excellent book,
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This review is from: Fundamentals of Cheese Science (Hardcover)
Broad and very scientific reference book. Should be on every book shelf of dairy lovers/experts. Extremely useful for students, teachers, professional and anybody interested in cheese.
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Inside This Book
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First Sentence:
Cheese is the generic name for a group of fermented milk-based food products produced throughout the world in a great diversity of flavors, textures, and forms. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pasteurized processed cheese products, concentration factor ultrafiltration, paracasein matrix, imitation cheese products, cheesemaking efficiency, milk protein level, high cook temperature, cheesemaking conditions, paracasein micelles, rennet coagulation properties, fresh cheese products, cheesemaking properties, most cheese varieties, casein hydration, pasta filata cheeses, affect cheese quality, cheese compressed, philic lactobacilli, analogue cheese, cheese rheology, paracasein network, ral cheeses, renneted milk gel, nonenzymatic phase, rennet coagulation time Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Journal of Dairy Science, International Dairy Federation, New Zealand, Elsevier Applied Science, International Dairy Journal, New York, Journal of Dairy Research, Journal of Food Science, Public Health Laboratory Service, European Union, Casar de Cáceres, Journal of the Society of Dairy, United Kingdom, Elsevier Science, Australian Journal of Dairy Technology, Code of Federal Regulations, Critical Reviews, Microbiology Reviews, Middle East, Plenum Press, Academic Press, Antonie van Leeuwenhoek, Disease Report, Monterey Jack New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Cheese is the generic name for a group of fermented milk-based food products produced throughout the world in a great diversity of flavors, textures, and forms. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pasteurized processed cheese products, concentration factor ultrafiltration, paracasein matrix, imitation cheese products, cheesemaking efficiency, milk protein level, high cook temperature, cheesemaking conditions, paracasein micelles, rennet coagulation properties, fresh cheese products, cheesemaking properties, most cheese varieties, casein hydration, pasta filata cheeses, affect cheese quality, cheese compressed, philic lactobacilli, analogue cheese, cheese rheology, paracasein network, ral cheeses, renneted milk gel, nonenzymatic phase, rennet coagulation time Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Journal of Dairy Science, International Dairy Federation, New Zealand, Elsevier Applied Science, International Dairy Journal, New York, Journal of Dairy Research, Journal of Food Science, Public Health Laboratory Service, European Union, Casar de Cáceres, Journal of the Society of Dairy, United Kingdom, Elsevier Science, Australian Journal of Dairy Technology, Code of Federal Regulations, Critical Reviews, Microbiology Reviews, Middle East, Plenum Press, Academic Press, Antonie van Leeuwenhoek, Disease Report, Monterey Jack New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 17
books:
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6
books
cite this book:
See all 6 books citing this book
- Dairy Chemistry and Biochemistry by Patrick F. Fox on 6 pages
- Environmental Microbiology by Ralph Mitchell in Back Matter
- SENSORY ANALYSIS OF FOODS by J.R. PIGGOTT in Back Matter
- Dairy Technology: Principles of Milk Properties and Processes (Food Science and Technology) by P. Walstra in Back Matter
- Principles of Biochemistry by Albert L. Lehninger in Back Matter
See all 17 books this book cites
- Fats in Food Technology (Sheffield Food Technology) by Kanes K Rajah on page 325
- Proteins in food processing (Woodhead Publishing Series in Food Science, Technology and Nutrition) by R.Y. Yada on page 65
- Cheese Rheology and Texture by Sandaram Gunasekaran on page 28
- Dairy Processing: Improving Quality by Gerrit Smit on page 464
- Fats in Food Technology (Sheffield Food Technology) by K. K. Rajah on page 325
See all 6 books citing this book
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