Technology Cheesemaking 2e

by Barry A. Law

Book Overview

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 /...

• Format: Hardcover
• Language: English
• ISBN: 1405182989
• ISBN13: 9781405182980
• Release Date: July 2010
• Publisher: Wiley-Blackwell
• Length: 512 Pages
• Weight: 2.70 lbs.
• Dimensions: 1.2" x 6.9" x 9.6"