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British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

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Microbiology and Biochemistry of Cheese and Fermented Milk

Edited By: BA Law
365 pages, Illus, figs, tabs
Publisher: Aspen Publishers
Microbiology and Biochemistry of Cheese and Fermented Milk
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  • Microbiology and Biochemistry of Cheese and Fermented Milk ISBN: 9780751403466 Edition: 2 Hardback Dec 1997 Not in stock: Usually dispatched within 1-2 weeks
    £149.00
    #124496
Price: £149.00
About this book Contents Customer reviews Related titles

About this book

This edition brings together information on a wide range of fermented dairy products. It takes particular account of the influence that modern biotechnical sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized by the adoption of molecular biology techniques. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It should also be a useful reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.

Contents

Milk coagulation and coagulants. Taxonomy of dairy lactic acid bacteria. Microbiological safety and spoilage of cheese and fermented milks. Flavour and texture in fermented milks. Flavour and texture in cheeses. Control and enhancement of flavour in cheese. Cheese and milk flavour chemistry. Enzymology of dairy lactic acid bacteria. Molecular genetics of dairy lactic acid bacteria. Sensory and non-sensory evaluation of dairy flavours.

Customer Reviews

Edited By: BA Law
365 pages, Illus, figs, tabs
Publisher: Aspen Publishers
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