Skip to content

Booksellers & Trade Customers: Sign up for online bulk buying at trade.atlanticbooks.com for wholesale discounts

Booksellers: Create Account on our B2B Portal for wholesale discounts

Technology of Cheesemaking

by Barry A. Law
Save 12% Save 12%
Current price ₹20,028.00
Original price ₹22,764.00
Original price ₹22,764.00
Original price ₹22,764.00
(-12%)
₹20,028.00
Current price ₹20,028.00

Imported Edition - Ships in 18-21 Days

Free Shipping in India on orders above Rs. 500

Request Bulk Quantity Quote
+91
Book cover type: Hardcover
  • ISBN13: 9781405182980
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Wiley-Blackwell
  • Publisher Imprint: Wiley-Blackwell
  • Publication Date:
  • Pages: 482
  • Original Price: GBP 179.95
  • Language: English
  • Edition: N/A
  • Item Weight: 1225 grams
  • BISAC Subject(s): Food Science / General and Agriculture / General

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-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.

The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.

Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Barry A. Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, Australia

Adnan Tamime, Consultant in Dairy Science and Technology, Ayr, UK

Trusted for over 49 years

Family Owned Company

Secure Payment

All Major Credit Cards/Debit Cards/UPI & More Accepted

New & Authentic Products

India's Largest Distributor

Need Support?

Whatsapp Us