Cheese: Chemistry, Physics and Microbiology, Volume 2, Third Edition
Subtitle: Major Cheese Groups
Contributors: Patrick F. Fox (Editor); Paul McSweeney (Editor); Timothy Cogan (Editor); Timothy Guinee (Editor)
Edition: 3 edition
Publisher: Academic Press
Published: September 29, 2004
Language: eng
Format: Hardcover
Number of pages: 456
ISBN-13: 9780122636530
Subjects: Food & beverage technology; Nutrition; Life Sciences - Biology - Microbiology; Medical / Nursing; Agriculture - General; Medical; Medical / Nutrition
First sentence: A great diversity of cheeses are produced from the same raw materials (usually bovine, ovine, caprine or buffalo milks, lactic acid bacteria (LAB), coagulant and NaCI); indeed it has been said that 'there is a cheese for every taste preference and a taste preference for every cheese' (Olson, 1990).