{ "item_title" : "Fundamentals of Cheese Science", "item_author" : [" Patrick F. Fox", "Timothy P. Guinee", "Timothy M. Cogan "], "item_description" : "Chapter 1: Cheese: Historical AspectsChapter 2: Overview of Cheese ManufactureChapter 3: Principal Families of CheeseChapter 4: Chemistry of Milk ConstituentsChapter 5: Bacteriology of Cheese MilkChapter 6: Starter CulturesChapter 7: Enzymatic Coagulation of MilkChapter 8: Post-Coagulation Treatment of the Renneted-Milk GelChapter 9: Salting of Cheese CurdChapter 10: Cheese YieldChapter 11: Microbiology of Cheese RipeningChapter 12: Biochemistry of Cheese RipeningChapter 13: Cheese FlavourDr. Kieran Kilcawley, Teagasc, Moorepark, Co. Cork, IrelandChapter 14: Cheese: Structure, Rheology and TextureChapter 15: Factors That Affect Cheese QualityChapter 16: Fresh Cheese Products: Principals of Manufacture and Overview of Different VarietiesChapter 17: Processed Cheese and Substitute/Imitation Cheese ProductsChapter 18: Ingredient Cheese and Ingredients Derived from CheeseChapter 19: Pathogens and Foodborne Illness in CheeseChapter 20: Nutritional Aspects of CheeseY.C. O'Callaghan, T.P. O'Connor and N.M. O'BrienChapter 21: Current legislation on cheeseMichael Hickey, Michael Hickey Associates, Derryreigh, Charlevieel, C. Cork, Ireland.Chapter 22: Whey and Whey Products", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/1/49/397/949/1493979493_b.jpg", "price_data" : { "retail_price" : "249.99", "online_price" : "249.99", "our_price" : "249.99", "club_price" : "249.99", "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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