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Originally published in 1920, this is a pioneering study of the biochemical processes that occur during the ripening of Camembert cheese. Arthur Wayland Dox, an American biochemist, analyzes the role of proteolytic enzymes in the breakdown of protein molecules, which leads to the distinctive flavor and texture of Camembert cheese. He also examines the effects of temperature, humidity, and other environmental factors on the ripening process. This book is a classic in the field of dairy science, and a must-read for anyone interested in the chemistry of food.
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Proteolytic Changes in the Ripening of Camembert Cheese, Dox Arthur Wayland
- Język
- Rok wydania
- 2023
- Oprawa
- (miękka)
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- Tytuł
- Proteolytic Changes in the Ripening of Camembert Cheese
- Język
- angielski
- Autorzy
- Dox Arthur Wayland
- Wydawca
- LEGARE STREET PR
- Rok wydania
- 2023
- Oprawa
- miękka
- Liczba stron
- 26
- ISBN13
- 9781022013544
- Seria
- Opis
- Originally published in 1920, this is a pioneering study of the biochemical processes that occur during the ripening of Camembert cheese. Arthur Wayland Dox, an American biochemist, analyzes the role of proteolytic enzymes in the breakdown of protein molecules, which leads to the distinctive flavor and texture of Camembert cheese. He also examines the effects of temperature, humidity, and other environmental factors on the ripening process. This book is a classic in the field of dairy science, and a must-read for anyone interested in the chemistry of food.