Chemistry of Structure-Function Relationships in Cheese : Proceedings of an ACS Symposium Held in Chicago, Illinois, August 23-25, 1993 (Advances in Experimental Medicine and Biology)

Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will be essential for new developments. The papers are arranged within sections devoted to physical chemistry of cheese texture, chemical origins of cheese flavor, proteolysis during ripening, molecular and ultrastructure of cheese, and technological and nutritional aspects of reduced-fat cheese. Annotation copyright Book News, Inc. Portland, Or.