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Fundamentals of Cheese Science

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology...

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Main Authors: Fox, Patrick F. (Author, http://id.loc.gov/vocabulary/relators/aut), Guinee, Timothy P. (http://id.loc.gov/vocabulary/relators/aut), Cogan, Timothy M. (http://id.loc.gov/vocabulary/relators/aut), McSweeney, Paul L. H. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2017.
Edition:2nd ed. 2017.
Subjects:
Food—Biotechnology.
Microbiology.
Bacteriology.
Food Science.
Food Microbiology.
Online Access:https://doi.org/10.1007/978-1-4899-7681-9

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