Summary and Info
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.
More About the Author
Patrick F. Fottrell was President of NUI Galway between 1996 and 2000. He was appointed Chair of Biochemistry in December 1976. A lecture theatre in the Arts Millennium Building on the university campus is named after him.
Review and Comments
Rate the Book
Fundamentals of Cheese Science 0 out of 5 stars based on 0 ratings.