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Cheese and Cheesemaking Explained Through Chemistry & Microbiology|Mark Edward Johnson

Cheese and Cheesemaking Explained Through Chemistry & Microbiology

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Overview

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.

This item is Non-Returnable

Details

  • ISBN-13: 9798218896812
  • ISBN-10: 9798218896812
  • Publisher: Center for Dairy Research
  • Publish Date: June 2026
  • Dimensions: 11 x 8.5 x 0.75 inches
  • Shipping Weight: 2.05 pounds
  • Page Count: 288

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