The science behind cheese and cheesemaking
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The science behind cheese and cheesemaking
Mark Edward Johnson’s book connects the steps of cheesemaking with the chemistry and microbiology that shape cheese’s physical and functional characteristics. Its subject spans both process and product: how cheesemaking works, and how scientific principles help explain the qualities of the cheese it produces. The description positions the material as a resource for understanding unfamiliar questions and situations, giving the book an applied focus within food science.
Based on publisher information and book metadata.
Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.
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