Handbook of Cheese Chemistry

This book covers the newest research in cheese manufacture and engineering, including properties and structure, and compares cheese made from various mammals and artisanal and large-scale manufacturing. It is a useful resource for scientists, cheesemakers, and students.

Format: Hardback
Length: 310 pages
Publication date: 28 July 2023
Publisher: Royal Society of Chemistry

This comprehensive book, edited and authored by world-renowned experts, delves into the latest advancements in cheese manufacture and engineering, as well as the latest developments concerning cheese properties and structure. It encompasses a wide range of topics, including starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties provide in-depth explanations of rheology, microscopy, flavors, and other relevant aspects. Additionally, the book includes comparisons of cheese made from milk of various mammals, as well as artisanal and large-scale cheese manufacturing, including vegan cheeses. Serving as a valuable resource for scientists, cheesemakers, and students, this book covers the ever-expanding field of cheese production, technology, and analysis. It equips readers with essential facts and information to stay informed about the latest developments in cheese chemistry and scientific advances in these areas. As the demand for cheese continues to evolve, both large and small cheesemakers must adapt to changing consumer preferences and interests. This book serves as a crucial guide for those seeking to expand their knowledge and expertise in the world of cheese.

Weight: 611g
Dimension: 234 x 156 (mm)
ISBN-13: 9781839163098