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This textbook and guide focuses on methodologies for bias analysis in epidemiology and public health, not only providing updates to the first edition but also further developing methods and adding new advanced methods. As computational power available to analysts has improved and epidemiologic problems have become more advanced, missing data, Bayes, and empirical methods have become more commonly used. This new edition features updated examp...

Keine Beschreibung.

Keine Beschreibung.

Keine Beschreibung.

This textbook and guide focuses on methodologies for bias analysis in epidemiology and public health, not only providing updates to the first edition but also further developing methods and adding new advanced methods.As computational power available to analysts has improved and epidemiologic problems have become more advanced, missing data, Bayes, and empirical methods have become more commonly used. This new edition features updated examples...

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional as...

Keine Beschreibung.

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, pri...

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and n...

This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com­ mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological propertie...

Many of the desirable flavour and textural attributes of dairy products are due to their lipid components, consequently, milk lipids have, tradi­ tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing c...

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno­ logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded c...

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, pri...

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional as...

Keine Beschreibung.