{ "item_title" : "Cheese Vol 1", "item_author" : [" Fox", "P. F. Fox "], "item_description" : "1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to Composition, Stability and Safety.- 12.Growth and Survival of Undesirable Bacteria in Cheese.- 13.Application of Membrane Separation Technology to Cheese Production.- 14.Acceleration of Cheese Ripening.- 15.Nutritional Aspects of Cheese.", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/0/41/253/500/0412535009_b.jpg", "price_data" : { "retail_price" : "99.00", "online_price" : "99.00", "our_price" : "99.00", "club_price" : "99.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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