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				Cheese , 3rd Ed 2 Volume(s) - 1056 pages - hardback Academic Press - (isbn 0-12-263651-1) Mar. 2004
	Price:			427,41 EUR
	Editor:			Fox, Patrick F. / Cogan, Timothy M. / Guinee, Timothy / McSweeney, Paul
	Description:			The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually.
	Contents List:			Raw mild cheeses; instrumental techniques; toxins in cheese; nutritional aspects of cheese; cheese as an ingredient; genetics of starter bacteria; the microbiology of cheese ripening
	Weight:			1000 g
	Dimensions:			280 x 210
	Publisher:			Elsevier
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