Description
- ISBN-10: 1839163097
- ISBN-13: 978-1839163098
- Publisher: Royal Society of Chemistry
- Publication date: 28 July 2023
- Language: English
- Dimensions: 15.62 x 1.98 x 23.4 cm
- Print length: 326 pages
Availability: In Stock
Handbook of Cheese Chemistry: Volume 40 (Food Chemistry, Function and Analysis)
SKU: 9781839163098
Original price was: ₹19,080.00.₹15,264.00Current price is: ₹15,264.00.
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.
5 in stock
