Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Cons

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-sof

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chem

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manu