Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was publish
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology
Cow’s milk is one of the world’s most important agriculturalfood products. Its importance in the diet is widely acknowledged and it is anessential ingredient in a wide range of foods. In meeting risin
