Chapter 9. Cheese

  1. Prof. Dr. H.-J. Rehm2 and
  2. Dr. G. Reed3
  1. Norman F. Olson

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch9j

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Olson, N. F. (2001) Cheese, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch9j

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 3

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Madison, WI 53706, USA

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • stomach;
  • ancestors;
  • bacteria;
  • monasteries;
  • protein

Summary

This chapter contains sections titled:

  • Introduction

  • Cheese Types

  • Cheese Manufacturing Overview

  • Ingredients for Cheese Manufacturing

  • Classes of Cheese

  • Cheese Maturation

  • References