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Description
Fundamentals of Cheese Science 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 ... read more
First Sentence
Cheese is the generic name for a group of fermented milk-based food products produced throughout the world in a great diversity of flavors, textures, and forms.
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