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 II entitledMajor Cheese Groupswill focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.
Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3Eis available for purchase as a set, and as well, so are the volumes individually.
*Reflects the major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables