{"product_id":"cheese-chemistry-physics-and-microbiology-9780443159565","title":"Cheese: Chemistry, Physics and Microbiology","description":"\u003cp\u003e • Author(s): Paul L. H. (EDT)\/ Cotter, Paul D. (EDT)\/ Everett, David W. (EDT)\/ Lucey, Rani Govindasamy (EDT) McSweeney\u003cbr\u003e • Publisher: Elsevier Science Publishing Co Inc\u003cbr\u003e • Publisher Imprint: Elsevier Science Publishing Co Inc\u003cbr\u003e • BISAC: Food Science\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eCheese: Chemistry, Physics and Microbiology, Fifth Edition\u003c\/i\u003e provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDivided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).","brand":"Elsevier Science Publishing Co Inc","offers":[{"title":"Misc","offer_id":46288996139159,"sku":"9780443159565","price":29115.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780443159565.webp?v=1769302223","url":"https:\/\/atlanticbooks.com\/products\/cheese-chemistry-physics-and-microbiology-9780443159565","provider":"Atlantic Books","version":"1.0","type":"link"}