The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional an

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

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are m