Wiley.com
Print this page Share

Technology of Cheesemaking, 2nd Edition

Barry A. Law (Editor), Adnan Y. Tamime (Editor)
ISBN: 978-1-4051-8298-0
Hardcover
512 pages
July 2010, Wiley-Blackwell
List Price: US $262.00
Government Price: US $181.08
Enter Quantity:   Buy
Technology of Cheesemaking, 2nd Edition (1405182989) cover image
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.

Fully revised and updated second edition of this successful book on cheesemaking science and technology


Now includes three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables


Structured to reflect the discrete stages of cheese manufacture in the order in which they are executed in cheese plants

Related Titles

More From This Series

Dairy Fats and Related Products
Dairy Powders and Concentrated Products
by Adnan Y. Tamime (Editor)
Milk Processing and Quality Management
by Adnan Y. Tamime (Editor)
Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd Edition
by Adnan Y. Tamime (Editor)
Structure of Dairy Products
by Adnan Y. Tamime (Editor)

Dairy Food

Dairy Science and Technology Handbook: Principles and Properties, Volume 1
by Y. H. Hui (Editor)
Dairy Science and Technology Handbook: Product Manufacturing, Volume 2
by Y. H. Hui (Editor)
Dairy Science & Technology Handbook: Applications Science, Technology and Engineering, Volume 3
by Y. H. Hui (Editor)
Dairy Science and Technology Handbook: Volume I, II, & III
by Y. H. Hui (Editor)
Bioactive Components in Milk and Dairy Products
by Young W. Park (Editor)
Back to Top