Chemistry of Structure-Function Relationships in Cheese (Advances in Experimental Medicine and Biology) by Edyth L. Malin
English | June 30, 1995 | ISBN: 1461357829 | 398 Pages | PDF | 42 MB
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.