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Chemistry of Structure-Function Relationships in Cheese (Advances in Experimental Medicine and Biology (367)) by V. H. Holsinger, Philip W. Smith, Michael H. Tunick (auth.), Edyth L. Malin, Michael H. Tunick (eds.) is a nonfiction available to read on EtoBox.

What is Chemistry of Structure-Function Relationships in Cheese (Advances in Experimental Medicine and Biology (367)) about?

Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review

Who reads Chemistry of Structure-Function Relationships in Cheese (Advances in Experimental Medicine and Biology (367))?

Author

V. H. Holsinger, Philip W. Smith, Michael H. Tunick (auth.), Edyth L. Malin, Michael H. Tunick (eds.)

Publisher

Springer US : Imprint : Springer

Published

1995

Language

EN

ISBN

9781461519133

Category

nonfiction

Subjects

Science, Chemistry, Medical