Technology of cheesemaking
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In recent years, there have been significant advances in our understanding of milk systems, probably the most complex natural food available to man. At the same time, improvements in process ...
In recent years, there have been significant advances in our understanding of milk systems, probably the most complex natural food available to man. At the same time, improvements in process technology have been accompanied by massive changes in the scale of many milk processing operations, and the manufacture a wide range of dairy and other related products.
The Society has embarked on a project with Wiley-Blackwell to produce a technical series of dairy-related books to provide an invaluable source of information for practicing dairy scientists and technologists, covering the range from small enterprises to modern large-scale operation. This ninth volume in the series, the second edition of Technology of Cheesemaking under the joint editorship of Barry Law and Adnan Tamime, provides a timely and comprehensive update on the principles and practices involved in cheese production. This new edition also introduces chapters on milk for cheesemaking, packaging technology for cheese and the prediction and control of the overall manufacturing process for hard cheeses.
This book provides a timely and valuable review of the progress being made in the greater understanding of the factors contributing to cheesemaking and how this knowledge may be applied to producing better and more consistent products.
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