Handbook of Cheese Technology

Hamzah, Basuni (2015) Handbook of Cheese Technology. ASP Publication, Palembang. ISBN 978-602-72671-0-7

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    Abstract

    Cheese is certainly known as one of the most biochemically complex food. Every aspect of cheese, be it microbiologically, chemically and physically, affects others in specific ways. In order to produce good cheese, which also an array of properties, one has to consider these factors. The hallmark of this book is the efficient transformation of milk into high value cheese products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. Moreover, knowledge of the factors that determine product quality, including health aspects and shelf life, is needed. The emphasis is on the principles of physical, chemical, enzymatic, and microbial transformations, as well as the latest advances in the field.

    Item Type: Book
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
    Depositing User: Basuni Hamzah
    Date Deposited: 04 Jul 2015 07:31
    Last Modified: 04 Jul 2015 07:31
    URI: http://eprints.unsri.ac.id/id/eprint/5546

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