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Production of mozzarella cheese and its main defects

Production of mozzarella cheese and its main defects

Antonio Jackson Ribeiro Barroso / Camila Sampaio Bezerra da Silva

52,42 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786206831013
52,42 €
IVA incluido
Disponible

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Sobre IBD

This work provides a simple approach to the cheese-making process and highlights some of the main defects found in cheese, which are often the result of the manufacturing process of this much-loved food. Throughout the text, market information is presented, such as global and per capita consumption in Brazil, for example, in comparison with other countries where cheese consumption is very high. The author also describes in detail the stages of cheese production.

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