{"product_id":"9781119046158","title":"Global Cheesemaking Technology Cheese Quality and Characteristics","description":"\u003ch1\u003eGlobal Cheesemaking Technology\u003c\/h1\u003e\u003ch2\u003eCheese Quality and Characteristics\u003c\/h2\u003e\u003ch3\u003ePhotis Papademas | Thomas Bintsis\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003ci\u003eGlobal Cheesemaking Technology: Cheese Quality and Characteristics\u003c\/i\u003e reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.\u003c\/p\u003e \u003cp\u003ePart I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.\u003c\/p\u003e \u003cp\u003ePart II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e   \u003cp\u003e\u003cb\u003e About the Editors\u003cbr\u003e PHOTIS PAPADEMAS\u003c\/b\u003e is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus.    \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e THOMAS BINTSIS\u003c\/b\u003e is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.   \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e26 December 2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119046158\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e496\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e41.6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44379842674828,"sku":"9781119046158","price":218.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119046158.jpg?v=1780155277","url":"https:\/\/lateknightbooks.com\/products\/9781119046158","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}