Microbiology and Biochemistry of Cheese and Fermented Milk

Name: Microbiology and Biochemistry of Cheese and Fermented Milk
Price: 131.44 USD
Availability: InStock
ISBN: 9780751403466

ISBN-10: 0751403466

ISBN-13: 9780751403466

Edition: 2nd 1997

Authors: B. A. Law

List price: $279.00

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This is a comprehensive review of the microbiology and biochemistry of cheese and fermented milks. Emphasis is placed on the profound influence that modern biotechnology has had on dairy fermentation products.

Book details

List price: $279.00
Edition: 2nd
Copyright year: 1997
Publisher: Springer
Publication date: 7/31/1997
Binding: Hardcover
Pages: 365
Size: 6.75" wide x 9.75" long x 1.25" tall
Weight: 1.936
Language: English



List of contributors


Preface


Preface to the first edition



Rennets: their role in milk coagulation and cheese ripening




Classification and identification of bacteria important in the manufacture of cheese




Microbiology and technology of fermented milks




Physiology and biochemistry of fermented milks




Flavour and texture in soft cheese




Flavour and texture in low-fat cheese




Control and enhancement of flavour in cheese




The chemical and biochemical basis of cheese and milk aroma




Proteolytic systems of dairy lactic acid bacteria




Molecular genetics of dairy lactic acid bacteria




Sensory evaluation of dairy flavours



Index