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Cheese and Cheesemaking Explained Through Chemistry & Microbiology
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Product details
| Management number | 239813966 | Release Date | 2026/07/14 | List Price | US$22.74 | Model Number | 239813966 | ||
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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. Read more
| ASIN | B0H4S79SM2 |
|---|---|
| ISBN13 | 979-8218896812 |
| Language | English |
| Publisher | Center for Dairy Research |
| Dimensions | 8.5 x 0.75 x 11 inches |
| Item Weight | 2.05 pounds |
| Print length | 288 pages |
| Publication date | June 8, 2026 |
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