Autore: Timothy P. Guinee

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 ch …

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General …

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese …