This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and the addition of several new topics. Cheese production is a long-established art but considerable progress has been made in recent years on the scientific aspects of cheese manufacture and ripening. Although still not totally controllable, cheese production is now a highly developed biotechnological industry. One of the interesting features of cheese is that from essentially the same raw material, milk, it is possible to produce several hundred recognizably different products. Quantitatively, cheese production is dominated by a few varieties, such as Cheddar, Gouda, Emmental, Cottage/Quarg, Camembert/Brie, but to the connoisseur, the attractiveness of cheese lies in the great diversity of types. This two-volume work is a comprehensive treatise on the scientific aspects of cheese manufacture and ripening. The first volume is devoted to the general physical, chemical, biochemical and microbiological aspects of cheese while the specific aspects of the principal cheese groups are reviewed in volume two. All the subjects treated in the first edition are retained and in addition to revising and updating these, several new topics have been introduced, including methods for the chemical analysis of cheese, an overview of the biochemistry of cheese ripening, the use of membrane technology in cheese production, acid coagulated cheeses, Mozzarella, cheeses from northern and eastern Europe and cheeses produced from sheep's and goat's milk. Each chapter is written by a recognized expert on that subject. The books are primarily directed at lecturers, senior students, researchers, production and quality control personnel. Each chapter is extensively referenced and this serves as a reference source. These books are comprehensive texts on the scientific aspects of cheese and although recipes for, and the engineering aspects of, cheese manufacture are not included, sources of this information are referenced.

Cheese: Chemistry, Physics and Microbiology, Volume 2

Fox Charles, Professor of Entomology

Business & Money

Springer

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Progressive Exercises in English Grammar, Part Iii: Containing the Rules of Orthography and Punctuation, the Principles of Etymology and the Prosody of the English Language, With an Appendix

Parker, Richard Green

History

Palala Press

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

The Mind And Its Body: The Foundations Of Psychology

Health, Fitness & Dieting

Diseases & Physical Ailments

Kessinger Publishing

Psychology & Counseling

The Mind and Its Body: The Foundations of Psychology

This is a new release of the original 1932 edition.

Literature & Fiction

Literary

Literary Licensing, LLC

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