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Technology of Cheesemaking
Barry A Law
€ 229.08
FREE Delivery in Ireland
Description for Technology of Cheesemaking
Hardback. Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Editor(s): Law, Barry A.; Tamime, A. Y. Series: Society of Dairy Technology Series. Num Pages: 512 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 175 x 33. Weight in Grams: 998.
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior ... Read more
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior ... Read more
Product Details
Format
Hardback
Publication date
2010
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
512
Condition
New
Series
Society of Dairy Technology Series
Number of Pages
512
Place of Publication
Hoboken, United Kingdom
ISBN
9781405182980
SKU
V9781405182980
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Barry A Law
Barry A. Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, Australia Adnan Tamime, Consultant in Dairy Science and Technology, Ayr, UK
Reviews for Technology of Cheesemaking
"In summary, this book will provide a very useful addition to the texts available to cheese technologists." (International Journal of Dairy Technology, 2 May 2011)