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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Technology of Cheesemaking (Electronic book text, 2nd Revised edition)
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Technology of Cheesemaking (Electronic book text, 2nd Revised edition)
Series: Society of Dairy Technology, 18
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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 to cheesemaking; packaging; and
major advances in the control of the end user properties of cheese
using key manufacturing parameters and variables. The volume has
been structured to flow through the discrete stages of cheese
manufacture in the order in which they are executed in cheese
plants - from milk process science, through curd process science,
to cheese ripening science and quality assessment. Overall, the
volume provides process technologists, product development
specialists, ingredients suppliers, research and development
scientists and quality assurance personnel with a complete
reference to cheese technology, set against the background of its
physical, chemical and biological scientific base.
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