[PDF.07pp] Improving the Flavour of Cheese (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Flavour of Cheese (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.vi37] Improving the Flavour of Cheese (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #7016293 in Books |  2007-05-14 | Original language:English | PDF # 1 |  9.44 x1.73 x6.38l,2.25 | File type: PDF | 600 pages

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||About the Author|Bart C. Weimer is a Professor at the Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, USA.

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions ...

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