Fundamentals of Cheese Science (edit title)

Shelfari edited the description of Fundamentals of Cheese Science Monday, August 3 2009.

• 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 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.

Shelfari edited the first sentence of Fundamentals of Cheese Science Friday, July 17 2009.

• 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.