Discover the latest advancements in cheese production with the “Handbook of Cheese Chemistry: Volume 40.” This essential guide, curated by leading experts, delves into cutting-edge research on cheese manufacture, engineering, properties, and structure. Explore crucial topics like starter cultures, coagulants, novel processing techniques, and ripening. Gain insights into rheology, flavour development, and the intricate science behind cheese properties. Featuring comparisons of milk sources, artisanal versus large-scale production, and the burgeoning world of vegan cheeses, this handbook is an indispensable resource for scientists, cheesemakers, and students. Enhance your understanding of cheese chemistry and scientific progress to meet evolving consumer demands. A must-have for anyone in the food chemistry and analysis field.