Cheese: Chemistry, Physics & Microbiology, Two-Volume Set

Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition
by Patrick F. Fox (Editor), Paul McSweeney (Editor), Timothy Cogan (Editor), Timothy Guinee (Editor)

Product Details
* Hardcover: 1056 pages
* Publisher: Academic Press; 3 edition (October 8, 2004)
* Language: English
* ISBN-10: 0122636511

Book Description
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

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