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September 06 , 2018

Cheese: Chemistry, Physics and Microbiology

General Aspects
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Overview

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.
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The 2007-2012 World Outlook for Cottage Cheese, Farmers' Cheese, Pot Cheese, and Bakers' Cheese

INTRODUCTION OVERVIEW This study covers the world outlook for cottage cheese, farmers' cheese, pot cheese, and bakers' cheese across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the…

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables


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