Name: Rennet-enzyme As A Factor In Cheese-ripening (en Inglés)
SKU: 64591960
Price: 39.83 USD
Availability: InStock
Author: Edwin Bret Hart;Harry Alexis Harding;Lucius Lincoln Van Slyke

portada Rennet-enzyme As A Factor In Cheese-ripening (en Inglés)

Rennet-enzyme As A Factor In Cheese-ripening (en Inglés)

Formato

Libro Físico

Editorial

Hutson Street Press

Autor

Edwin Bret Hart;Harry Alexis Harding;Lucius Lincoln Van Slyke

Año

2025

Idioma

Inglés

N° páginas

Encuadernación

Tapa Dura

Dimensiones

23.4x15.6 cm

ISBN13

9781024948936

Rennet-enzyme As A Factor In Cheese-ripening (en Inglés)

Edwin Bret Hart;Harry Alexis Harding;Lucius Lincoln Van Slyke (Autor) · Hutson Street Press · Tapa Dura

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Reseña del libro "Rennet-enzyme As A Factor In Cheese-ripening (en Inglés)"

"Rennet-enzyme As A Factor In Cheese-ripening" delves into the intricate biochemical processes underlying the aging and development of flavor in cheese. This work examines the role of rennet, a complex of enzymes traditionally sourced from animal stomachs, in the critical stages of cheese production. The study provides insights into how rennet influences the breakdown of proteins and fats, contributing to the characteristic textures and tastes of various cheese types. Authored by Lucius Lincoln Van Slyke, Harry Alexis Harding, and Edwin Bret Hart, this scientific exploration is essential for dairy scientists, food technologists, and anyone interested in the microbiology and biochemistry of food production. This book offers a detailed look at the enzymatic reactions that transform milk into the diverse and beloved product we know as cheese. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.