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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 ...

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    • Title: Fundamentals of Cheese Science by Patrick F. Fox; Timothy P. Guinee; Timothy M. Cogan; Paul L. H. McSweeney
    • Publisher: Springer Nature
    • Print ISBN: 9781489976796, 1489976795
    • eText ISBN: 9781489976819
    • Edition: 2016 2nd edition
    • Format: PDF eBook
    $65.70
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