Handbook of Cheese Chemistry / edited by Michael H. Tunick.

Format:

Book

Contributor:

Tunick, Michael, editor.

Royal Society of Chemistry (Great Britain)

Series:

ISSO (Series)

ISSN

Language:

English

Subjects (All):

Cheesemaking.

Chemistry, Technical.

Physical Description:

1 online resource (327 pages)

Edition:

First edition.

Place of Publication:

London, England : The Royal Society of Chemistry, [2023]

Summary:

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.

Contents:

Introduction to cheese chemistry / Michael H. Tunick, Young W. Park

Coagulants and starter cultures / Ian B. Powell

Nonstarter lactic acid bacteria in cheese / Ling Guo, Biqi Liu

Cheese manufacture / Bozhao Li, Alan L. Kelly, Paul L.H. McSweeney

Chemistry of cheese ripening / Michael H. Tunick

Cheese ripening: an overview of technological strategies towards process acceleration / M.A. Vélez, C. Bergamini, I.V. Wolf, G.H. Peralta, M.C. Perotti

Flavour development in cheese / Freddy Mauricio Lemus Muñoz, Michael Qian

Cheese microstructure / G. Swamy, K. Muthukamarappan

Cheese rheology and texture / Michael H. Tunick

Artisanal cheese chemistry / B. Vallejo-Cordoba, R. Reyes-Díaz, L.M. Beltrán-Barrientos, A.F. González-Córdova, A. Hernández-Mendoza

Production, consumption, and nutritive value of cheeses from cows and other mammals / Young W. Park

Non-dairy cheese / Michael H. Tunick.

Notes:

Includes bibliographical references.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

ISBN:

1-83916-990-7

1-83916-991-5