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Frozen Food Science and Technology
Description Table of Contents Reviews. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations.
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Classification and identification of bacteria important in the manufacture of cheese. Microbiology and technology of fermented milks. Physiology and biochemistry of fermented milks.
Flavour and texture in soft cheese. Flavour and texture in low-fat cheese. Control and enhancement of flavour in cheese. The chemical and biochemical basis of cheese and milk aroma. Proteolytic systems of dairy lactic acid bacteria.
Molecular genetics of dairy lactic acid bacteria. Sensory evaluation of dairy flavours.
Back Matter Pages About this book Introduction The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other.