Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition [BOX SET] (Hardcover)

by Patrick F. Fox (Editor), Paul McSweeney (Editor), Timothy Cogan (Editor), Timothy Guinee (Editor) "A great diversity of cheeses are produced from the same raw materials (usually bovine, ovine, caprine or buffalo milks, lactic acid bacteria (LAB), coagulant and..." (more)
Key Phrases: curd particle size distribution, fermentation chymosin, combined acidification, Dairy Res, Dairy Technol, Milk Dairy (more...)

Editorial Reviews

Review
"...highly useful to the students and academicians but also to the researchers, production management and quality control personnel working in the dairy industry."
- CARBOHYDRATE POLYMERS (November 2005)

"This two-volume set of books should well serve for the next decade as a fundamental reference for those in academia and industry"
- F.P. Rattray for INTERNATIONAL DAIRY JOURNAL (2005)

"...highly recommended for academic or industry collections with food science and/or dairy departments."
- E-STREAMS (May 2005)

Book Description
This expanded third edition of Cheese reflects the major advances that have occurred in cheese science during the last decade.

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Product Details

• Hardcover: 1056 pages
• Publisher: Academic Press; 3 edition (October 22, 2004)
• Language: English
• ISBN-10: 0122636511
• ISBN-13: 978-0122636516
• Product Dimensions: 12.3 x 9.2 x 4.3 inches
• Shipping Weight: 8.4 pounds (View shipping rates and policies)
• Average Customer Review: No customer reviews yet. Be the first.
• Amazon.com Sales Rank: #1,580,208 in Books (See Bestsellers in Books)