When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the...
When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers re...
The previous volumes in this series have included contributions on a varied range of topics. Some subjects were virtuaIIy self-selecting-no text on food microbiology could ignore the importance of food-borne pathogens-but others were included to iIIustrate, in some measure, the fascinating diversity of facets encompassed by the title. This same approach has been adopted in the present volume, so that while central issues, such as current views on the taxonomy of food-borne fungi, are discussed, the interfaces between 'classical' microbiology and other relevant disciplines have also been...
The previous volumes in this series have included contributions on a varied range of topics. Some subjects were virtuaIIy self-selecting-no text on fo...
