Pressestimmen
"These volumes can be highly useful not only to the students and academicians but also to the researchers, production management and quality control personnel working in the dairy industry." - CARBOHYDRATE POLYMERS (November 2005) "This two-volume set of books should well serve for the next decade as a fundamental reference for those in academia and industry" - F.P. Rattray for INTERNATIONAL DAIRY JOURNAL (2005) "...highly recommended for academic or industry collections with food science and/or dairy departments." - E-STREAMS (May 2005)
Kurzbeschreibung
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Each volume devotes separate chapters to topics which have expanded substantially during the last 10 years. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.
