{"product_id":"fundamentals-of-cheese-science-von-timothy-m-cogan-patrick-f-fox-timothy-p-guinee-paul-l-h-mcsweeney-1","title":"Fundamentals of Cheese Science","description":"\n                                \n                \u003cem\u003eFundamentals of Cheese Science\u003c\/em\u003e\n                                 provides comprehensive  coverage of the scientific aspects of cheese, emphasizing fundamental  principles. The  book's 23 chapters cover the chemistry and  microbiology of milk for  cheesemaking, starter cultures, coagulation  of milk by enzymes or by  acidification, the microbiology and  biochemistry of cheese ripening,  the flavor and rheology of cheese,  processed cheese, cheese as a food  ingredient, public health and  nutritional aspects of cheese, and  various methods used for the  analysis of cheese. The book contains  copious references to other  texts and review articles. This broadly  based resource is written for  personnel involved in various  production and quality control  functions in the cheese industry,  senior undergraduates, and  post-graduate students.\n            \n            \u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9780834212602\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Libri","offers":[{"title":"Hardcover - 9780834212602","offer_id":51523639174,"sku":"9780834212602","price":213.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/830110ee-b5ef-460c-a8df-aa52a37a8f06.jpg?v=1743225533","url":"https:\/\/shop.autorenwelt.de\/products\/fundamentals-of-cheese-science-von-timothy-m-cogan-patrick-f-fox-timothy-p-guinee-paul-l-h-mcsweeney-1","provider":"Autorenwelt Shop","version":"1.0","type":"link"}