Premium
Cheese technology
Author(s) -
Farkye Nana Y
Publication year - 2004
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2004.00146.x
Subject(s) - cheesemaking , cheese ripening , food science , food technology , microbiology and biotechnology , food microbiology , engineering , business , ripening , biology , bacteria , genetics
Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is due to an increasing knowledge of the technology of cheesemaking, and the biochemistry and microbiology of cheese ripening. Professor Pat Fox's research career over the past 40 years has contributed to our understanding of cheese technology, biochemistry and microbiology. This paper highlights Pat Fox's contributions in the area of cheese technology.