Cheese Vol 1 (Hardcover) (ISBN-13: 9780412535000)

1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to Composition, Stability and Safety.- 12.Growth and Survival of Undesirable Bacteria in Cheese.- 13.Application of Membrane Separation Technology to Cheese Production.- 14.Acceleration of Cheese Ripening.- 15.Nutritional Aspects of Cheese.

Author: Fox
ISBN-10: 0412535009
ISBN-13: 9780412535000
Publisher: Aspen Publishers
Language: English
Published: 12/31/1995
Pages: 616
Format: Hardcover
Weight: 2.58lbs
Size: 9.61h x 6.69w x 1.31d