Description: Chemistry of Structure-Function Relationships in Cheese, Paperback by Malin, Edyth L. (EDT); Tunick, Michael H. (EDT), ISBN 1461357829, ISBN-13 9781461357827, Like New Used, Free shipping in the US Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Price: 66.16 USD
Location: Jessup, Maryland
End Time: 2024-12-16T14:16:28.000Z
Shipping Cost: 0 USD
Product Images
Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 14 Days
Refund will be given as: Money Back
Return policy details:
Book Title: Chemistry of Structure-Function Relationships in Cheese
Number of Pages: IX, 397 Pages
Publication Name: Chemistry of Structure-Function Relationships in Cheese
Language: English
Publisher: Springer
Subject: Nutrition, Life Sciences / Biochemistry, Chemistry / Physical & Theoretical, Specific Ingredients / Dairy
Publication Year: 2012
Item Height: 0.3 in
Type: Textbook
Item Weight: 27.3 Oz
Item Length: 10 in
Subject Area: Cooking, Science, Medical
Author: Michael H. Tunick
Series: Advances in Experimental Medicine and Biology Ser.
Item Width: 7 in
Format: Trade Paperback
