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(Ebook) Technology of Cheesemaking, Second Edition (Society of Dairy Technology series) by Barry A. Law, Adnan Tamime ISBN 9781405182980, 1405182989

  • SKU: EBN-1937912
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4.6

30 reviews
Instant download (eBook) Technology of Cheesemaking, Second Edition (Society of Dairy Technology series) after payment.
Authors:Barry A. Law, Adnan Tamime
Pages:512 pages.
Year:2010
Editon:2
Publisher:Wiley-Blackwell
Language:english
File Size:4.32 MB
Format:pdf
ISBNS:9781405182980, 1405182989
Categories: Ebooks

Product desciption

(Ebook) Technology of Cheesemaking, Second Edition (Society of Dairy Technology series) by Barry A. Law, Adnan Tamime ISBN 9781405182980, 1405182989

Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses. Including three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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