Patrick F. Fox

TL;DR: In this paper, the authors present an overview of the chemistry of cheese and its properties, including physical, chemical, and biological aspects, as well as the application of Membrane Separation.

TL;DR: The most comprehensive introductory text on the chemistry and biochemistry of milk is as discussed by the authors, which provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes).

TL;DR: Cheese: Historical Aspects Overview of Cheese Manufacture Chemistry of Milk Constituents Bacteriology of Cheese Milk Starter Cultures Enzymatic Coagulation of Milk Post-Coagulation and Gel Salting of Cheese Curd Cheese Yield Microbiology of Cheese Ripening Biochemistry of Cheese Rheology and Texture Factors that Affect Cheese Quality Acceleration of cheese Ripening Fresh Acid-Curd Cheese Varieties Principal Families of Cheese Processed Cheese and Substitute or Imitation Cheese Products Cheese as a Food Ingredient Pathogens and Food-Poisoning B

TL;DR: "The Encyclopedia of Dairy Sciences" is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas.