Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Unavailable
    Cheese: Chemistry, Physics and Microbiology
    Unavailable
    Cheese: Chemistry, Physics and Microbiology
    Unavailable
    Cheese: Chemistry, Physics and Microbiology
    Ebook4,250 pages126 hours

    Cheese: Chemistry, Physics and Microbiology

    By Paul L.H. McSweeney

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

    The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.

    Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.

    • Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation
    • Offers practical explanations and solutions to challenges
    • Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
    LanguageEnglish
    PublisherAcademic Press
    Release dateMay 10, 2017
    ISBN9780124170179
    Unavailable
    Cheese: Chemistry, Physics and Microbiology

    Related to Cheese

    Related ebooks

    Food Science For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      The Cultured Kitchen

      May 1, 2019

      The Cultured Kitchen
      6 min read

    • Article

      HISTORICAL Honey Mead

      Aug 10, 2018

      HISTORICAL Honey Mead
      6 min read

    • Article

      Down In The Dirt

      Feb 2, 2021

      Down In The Dirt
      6 min read

    • Article

      Make Wine the Wild Way

      Feb 22, 2019

      Make Wine the Wild Way
      6 min read

    • Article

      Could Cowless Dairies Become A Thing?

      Mar 22, 2024

      Worldwide pressure has been mounting on cattle farmers due to CO2 emissions and the fines that come with it. The industry that might be feeling the pinch worst in terms of livestock is dairy farmers. With this mounting pressure on the industry, resea

      1 min read

    • Article

      FOOD SECURITY For All

      Aug 14, 2019

      FOOD SECURITY For All
      7 min read

    • Article

      Growing Demand For Whey Adds Income For Cheesemakers

      Sep 21, 2020

      The increasing demand for whey protein in the health and sports nutrition market is set to become a lucrative additional income stream for cheesemakers. A recent report by Rabobank stated that around 95% of the world’s whey was derived as a by-produc

      2 min read

    • Article

      Kefir: Grains That Aren’t Grains

      Aug 8, 2018

      Words DR KAREN BRIDGMAN Kefir is produced from white “grains” formed from a specific and complex mix of lactic acid bacteria and yeasts living in a symbiotic relationship. These “grains” are inoculated into milk — mainly cow, goat or sheep milk. Trad

      3 min read

    • Article

      The Bio Buzz

      Feb 5, 2023

      The Bio Buzz
      5 min read

    • Article

      The Power Of Pasteurisation

      Nov 24, 2022

      The Power Of Pasteurisation
      3 min read

    • Article

      Can Big Agriculture Ever Go Green?

      Jul 10, 2020

      Can Big Agriculture Ever Go Green?
      5 min read

    • Article

      The Bio Buzz

      Feb 5, 2023

      The Bio Buzz
      5 min read

    • Article

      Here’s A Better Way To Predict When Milk Will Go Bad

      Aug 1, 2018

      A new predictive model that examines spore-forming bacteria and when they’ll emerge may make the “sell-by” and “best-by” dates on milk cartons more meaningful and accurate, according to research. “Putting dates on milk cartons is a big issue, because

      2 min read

    • Article

      Potato Chip Scraps Could Make Cheaper Biofuel

      Aug 21, 2017

      Researchers have created a new method to more efficiently convert potato waste into ethanol. The findings may lead to reduced production costs for biofuel in the future and add extra value for chip makers. More efficient bioethanol production is need

      2 min read

    Related categories

    Reviews for Cheese

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words