Cheesemaking : from science to quality assurance

First published in English twelve years ago, Cheesemaking quickly became a major reference worldwide.

Now, revised and expanded, this unrivalled second edition reflects French "know-how" about traditional methods and new processes. It deals with all types of milk covering both scientific and production perspectives ranging from biochemistry and chemistry to biology, biotechnology and technology.

Each topic is written by a top expert in the field taken from industry, R&D and the teaching profession.

This new edition contains the most recent data on cheesemaking with the contents featuring the key issues facing the industry, namely, quality assurance, hygiene, chemical and microbial purity.