P. F. Fox Livres

Focused on the scientific and technological aspects of cheese, this revised second edition expands on the well-received first edition by retaining all original topics while adding ten new chapters. These cover critical areas such as chemical analysis, biochemistry of ripening, and various cheese varieties, addressing gaps identified in the earlier version. Aimed at lecturers, researchers, and industry professionals, it serves as a comprehensive reference, acknowledging the complexities and unpredictability of cheese production despite advancements in science.

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.