Cheese

Chemistry, Physics and Microbiology

• Author(s): P. F. Fox,
• Publisher: Chapman & Hall
• Pages: 592
• ISBN_10: 0412535106
  ISBN_13: 9780412535109
  
• Language: en
• Categories: Business & Economics / Business Law , Cooking / Specific Ingredients / Dairy , Technology & Engineering / Food Science / General , Technology & Engineering / Food Science / Chemistry & Biotechnology ,

Description:... 1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type Cheeses.- 12. Mozzarella and Pizza Cheese.- 13. Fresh Acid-Curd Cheese Varieties.- 14. Some Non-European Cheese Varieties.- 15. Processed Cheese Products.- 16. Cheeses from Ewes' and Goats' Milk.