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Cheese and Cheesemaking Explained Through Chemistry & Microbiology - by  Mark Edward Johnson (Paperback) - 1 of 1

Cheese and Cheesemaking Explained Through Chemistry & Microbiology - by Mark Edward Johnson (Paperback)

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$65.00

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About this item

Highlights

  • Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese.
  • Author(s): Mark Edward Johnson
  • 288 Pages
  • Technology, Food Science

Description



About the Book



Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese.



Book Synopsis



Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.

Dimensions (Overall): 11.0 Inches (H) x 8.5 Inches (W) x .75 Inches (D)
Weight: 2.05 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 288
Genre: Technology
Sub-Genre: Food Science
Publisher: Center for Dairy Research
Theme: Chemistry & Biotechnology
Format: Paperback
Author: Mark Edward Johnson
Language: English
Street Date: June 8, 2026
TCIN: 1012837133
UPC: 9798218896812
Item Number (DPCI): 247-58-0858
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 0.75 inches length x 8.5 inches width x 11 inches height
Estimated ship weight: 2.05 pounds
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