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Fundamentals of Cheese Science - Fox, Patrick, and McSweeney, Paul, and Cogan, Timothy M

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 ... Read More

Fundamentals of Cheese Science 2000, Springer

ISBN-13: 9780834212602

Hardcover

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