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. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology is available for purchase as a set, while volume 1 and volume 2 are also sold individually.

Topics include...
Raw mild cheeses
Instrumental techniques
Toxins in cheese
Nutritional aspects of cheese
Cheese as an ingredient
Genetics of starter bacteria
The microbiology of cheese ripening

For more information and the complete table of contents, please visit http://books.elsevier.com/cheese