Cheese, 4th Edition: Chemistry, Physics and Microbiology Your Indispensable Tool

ISBN-13: 978-012417012

The book “Cheese, 4th Edition: Chemistry, Physics and Microbiology” provides a comprehensive overview of the science behind cheese production. It delves into the chemistry, physics, and microbiology involved in the process of making cheese, offering a detailed exploration of the various factors that contribute to the flavor, texture, and quality of different types of cheese.

The book covers a wide range of topics, including the role of enzymes in cheese production, the impact of different types of milk on cheese composition, and the importance of temperature and humidity control during the aging process. It also discusses the role of microorganisms in cheese ripening and the ways in which they contribute to the development of unique flavors and aromas.

With its in-depth analysis of the scientific principles underlying cheese production, “Cheese, 4th Edition” is an essential resource for anyone interested in the art and science of cheese making. Whether you are a professional cheese maker, a food scientist, or simply a cheese enthusiast, this book offers valuable insights into the complex processes that transform milk into one of the world’s most beloved foods.

This edition retains the full content with the added advantage of portability, allowing readers to easily access and engage with the material from any device, whether in a classroom or during fieldwork.