Cheese Vol 1 - (Chemistry, Physics and Microbiology) 2nd Edition by Fox (Hardcover)
$99.00 when purchased online
Target Online store #3991
About this item
Highlights
- 1.
- Author(s): Fox
- 616 Pages
- Technology, Food Science
- Series Name: Chemistry, Physics and Microbiology
Description
Book Synopsis
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.Dimensions (Overall): 9.61 Inches (H) x 6.69 Inches (W) x 1.31 Inches (D)
Weight: 2.58 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 616
Genre: Technology
Sub-Genre: Food Science
Series Title: Chemistry, Physics and Microbiology
Publisher: Aspen Publishers
Theme: General
Format: Hardcover
Author: Fox
Language: English
Street Date: December 31, 1995
TCIN: 1005873261
UPC: 9780412535000
Item Number (DPCI): 247-12-5595
Origin: Made in the USA or Imported
Shipping details
Estimated ship dimensions: 1.31 inches length x 6.69 inches width x 9.61 inches height
Estimated ship weight: 2.58 pounds
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